YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon fillet served with roasted sweet potato cubes and tender steamed broccoli, finished with a touch of honey for a delicious, caramelized glaze.
INGREDIENTS
5.1 ounces Salmon Fillet
120 grams Sweet Potato, cubed
150 grams Broccoli florets
0.9 teaspoon Avocado Oil
0.7 teaspoon Honey
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.
Spread the sweet potatoes on the baking sheet and roast for 20 minutes until tender and slightly browned.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5 to 7 minutes until bright green.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes, then flip the fillet.
Brush the top of the salmon with the honey and cook for another 3 minutes until the fish is opaque and the glaze is caramelized.
Plate the salmon alongside the roasted sweet potatoes and steamed broccoli for a balanced, clean-eating meal.