YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli
Pan-seared salmon served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
2.6 ounces Wild-Caught Salmon Fillet
180 grams Sweet Potato, cubed
100 grams Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
0.5 medium Fresh Lemon
PREPARATION
Preheat oven to 400°F
Peel and cube the sweet potato into bite-sized pieces
Toss sweet potato with one teaspoon of olive oil and a pinch of sea salt
Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized
Season the salmon fillet with salt and pepper
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp
Flip the fillet and cook for another 2-3 minutes until cooked through
Steam the broccoli florets in a steamer basket for 5 minutes until vibrant and tender-crisp
Plate the salmon with the roasted potatoes and broccoli, then finish with a fresh squeeze of lemon