YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato Mash
Pan-seared salmon served with garlic-roasted broccoli and creamy mashed sweet potatoes, finished with a bright squeeze of zesty lemon.
INGREDIENTS
4.4 oz Salmon Fillet
125g Sweet Potato, peeled and cubed
1.5 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/2 tsp Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.
Toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side first.
Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque and the exterior is golden-brown.
Drain the sweet potatoes and mash them thoroughly with a fork or potato masher until smooth and creamy.
Plate the salmon alongside the sweet potato mash and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.