YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon paired with oven-roasted sweet potato and tender steamed broccoli, finished with a squeeze of lemon for a perfect crispy skin.
INGREDIENTS
5 ounces Wild-Caught Salmon Fillet
150 grams Sweet Potato, cubed
1 cup Broccoli Florets
1 tablespoon Avocado Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potato with half of the avocado oil and a pinch of sea salt on the prepared tray.
Roast the sweet potatoes for 20 to 25 minutes 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 about 5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.
Serve the salmon alongside the roasted potatoes and steamed broccoli with a fresh squeeze of lemon juice.