YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli
Pan-seared salmon with a golden crust served alongside herb-roasted sweet potatoes and tender broccoli, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5.5 oz Salmon Fillet
130g Sweet Potato, cubed
1 cup Broccoli florets
0.75 tbsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes or until tender and slightly caramelized.
While the potatoes roast, place a steamer basket over boiling water and steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted sweet potatoes and steamed broccoli.
Drizzle the entire plate with fresh lemon juice before serving.