YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Steamed Broccoli
Pan-seared wild sockeye salmon served alongside roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon for a perfectly flaky texture.
INGREDIENTS
4.4 ounces Wild Sockeye Salmon
2.5 ounces Sweet Potato, cubed
4.2 ounces Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the sweet potatoes for 20-25 minutes or until they are tender and slightly browned.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes, then carefully flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Arrange the seared salmon, roasted sweet potatoes, and steamed broccoli on a plate.
Drizzle the fresh lemon juice over the salmon and broccoli just before serving for a bright finish.