YOUR SOLIN GENERATED RECIPE
Grilled Salmon with Steamed Broccoli and Roasted Sweet Potato
Grilled wild-caught salmon served with roasted sweet potato wedges and tender steamed broccoli, accompanied by a crisp raw cucumber and radish salad.
INGREDIENTS
5.5 ounces Wild-Caught Atlantic Salmon Fillet
180 grams Sweet Potato
150 grams Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
50 grams Raw Cucumber
30 grams Raw Radishes
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the sweet potato into uniform wedges, toss with half of the olive oil and sea salt, then roast until the edges are caramelized.
Season the salmon fillet with a pinch of salt and pepper, then brush with the remaining olive oil.
Place the salmon on a preheated grill or grill pan over medium-high heat, cooking for about 4-5 minutes per side until it flakes easily with a fork.
Steam the broccoli florets in a steamer basket over simmering water for 5 minutes until they are vibrant green and tender-crisp.
Thinly slice the raw cucumber and radishes to create a refreshing side salad, finishing with a squeeze of fresh lemon juice.
Plate the grilled salmon alongside the roasted sweet potatoes and steamed broccoli, serving the raw salad on the side for a fresh crunch.