YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Garlic Mashed Potatoes
Pan-seared salmon served over garlic-infused mashed potatoes with tender broccoli florets that have perfectly crisp roasted edges.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
150 grams Yellow Potato
100 grams Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic
2 tablespoons Unsweetened Almond Milk
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the yellow potato, then place in a pot of salted water and boil until fork-tender, approximately 12-15 minutes.
On a baking sheet, toss the broccoli florets with 1 teaspoon of olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for an additional 2-3 minutes until the center is just opaque.
Drain the cooked potatoes and mash them thoroughly with the minced garlic cloves and unsweetened almond milk until smooth.
Plate the garlic mashed potatoes, lean the seared salmon against them, and serve with the roasted broccoli on the side.