YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato Mash
Pan-seared salmon served with garlic-roasted broccoli and creamy mashed sweet potato, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
150 grams Sweet Potato
1 cup Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, minced garlic, sea salt, and black pepper.
Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly charred.
Peel and cube the sweet potato, then place in a pot of boiling water for 10 to 12 minutes until fork-tender.
Drain the sweet potato and mash thoroughly with a pinch of salt until smooth and creamy.
Pat the salmon dry with a paper towel and season both sides with sea salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet and cook for an additional 3 to 4 minutes until the salmon is cooked to your desired doneness.
Plate the seared salmon alongside the sweet potato mash and roasted broccoli, finishing with a fresh squeeze of lemon.