YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Garlic Mashed Potatoes
Crisp pan-seared salmon served over creamy garlic mashed potatoes and tender roasted broccoli, finished with a squeeze of bright lemon.
INGREDIENTS
5.5 oz Salmon Fillet
120g Yukon Gold Potato
100g Broccoli Florets
2 tbsp Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt then roast for 15-20 minutes until the edges are slightly charred.
Peel and dice the potato then boil in a pot of salted water for about 12 minutes until fork-tender.
Drain the potatoes and mash them thoroughly with the Greek yogurt and minced garlic until the texture is creamy.
Season the salmon fillet with salt and pepper on both sides.
Heat the remaining 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 until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until the center is just opaque.
Plate the salmon alongside the garlic mashed potatoes and roasted broccoli for a balanced meal.