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 bright squeeze of lemon and a hint of caramelized sweetness.
INGREDIENTS
2.6 ounces Salmon Fillet
80 grams Sweet Potato
80 grams Broccoli florets
1.25 tablespoons Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Preheat your oven and line a baking sheet with parchment paper.
Peel the sweet potato and cut it into small, even cubes.
Toss the sweet potato cubes with a portion of the olive oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the potatoes until they are tender and show a light caramelized edge.
While the potatoes roast, cut the broccoli into bite-sized florets and steam them until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear until cooked through and golden.
Serve the salmon alongside the roasted sweet potatoes and steamed broccoli, finishing with a fresh squeeze of lemon juice.