YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon fillet served with herb-roasted sweet potato wedges and tender steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
250 grams Sweet Potato
150 grams Broccoli
1.5 tablespoons Olive Oil
0.5 Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cut the sweet potato into 1-inch wedges, then toss them with 1 tablespoon of olive oil, salt, and pepper.
Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes until the edges are golden brown.
While the potatoes roast, cut the broccoli into florets and steam them for 5-7 minutes until they are vibrant green and tender.
Season the salmon fillet with salt, pepper, and a pinch of garlic powder.
Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.
Plate the salmon alongside the roasted potatoes and steamed broccoli, finishing the dish with a squeeze of fresh lemon juice.