YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon served with roasted sweet potato cubes and steamed broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
5.3 oz Salmon Fillet
100g Sweet Potato
120g Broccoli Florets
1 tsp Extra Virgin Olive Oil
1/2 Lemon
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.
Steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon for 4 minutes per side until the skin is crisp and the flesh is golden and flaky.
Serve the salmon alongside the roasted sweet potatoes and broccoli with a fresh squeeze of lemon juice.