YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes
Pan-seared salmon fillet served with creamy garlic mashed potatoes and tender steamed broccoli, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
4.5 ounces Salmon Fillet
120 grams Russet Potato
100 grams Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
2 tablespoons Unsweetened Almond Milk
PREPARATION
Peel and chop the potato into small cubes then boil in salted water for 12-15 minutes until tender.
While potatoes boil, steam the broccoli florets over simmering water for 5-7 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque and the skin is crispy.
Drain the potatoes and mash them thoroughly with minced garlic and almond milk until smooth and creamy.
Plate the seared salmon alongside the garlic mash and steamed broccoli, serving with a fresh lemon wedge for a bright finish.