YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon served with roasted sweet potatoes and steamed broccoli, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
4.25 oz Salmon Fillet
1 medium Sweet Potato, cubed
1 cup Broccoli florets
1 tbsp Avocado Oil
Salt and pepper to taste
1/2 Lemon
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, 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 to 6 minutes until vibrant green.
Pat the salmon fillet completely dry with a paper towel and season the flesh side generously with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until just opaque.
Plate the salmon alongside the roasted potatoes and broccoli, finishing the dish with a fresh squeeze of lemon juice.