YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Garlic Mashed Potatoes
Pan-seared salmon paired with garlic-flecked mashed potatoes and roasted broccoli florets, featuring a perfectly crisp skin.
INGREDIENTS
6 oz Salmon Fillet
120g Red Potatoes
150g Broccoli Florets
2 tbsp Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Chop the red potatoes into small chunks and boil in salted water until tender, about 12-15 minutes.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast on the baking sheet for 15-20 minutes until the edges are slightly charred.
While potatoes boil and broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Drain the potatoes and return them to the pot; add the minced garlic and Greek yogurt.
Mash the potatoes until creamy, adding a splash of water or unsweetened almond milk if needed for texture.
Plate the salmon alongside the garlic mash and roasted broccoli, serving immediately.