YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato
Pan-seared wild salmon served with crispy roasted broccoli and tender sweet potato, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
4.5 ounces Wild-Caught Atlantic Salmon
100 grams Sweet Potato, cubed
1.5 cups Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and broccoli florets with 1 teaspoon of olive oil, sea salt, and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and broccoli edges are slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the seared salmon alongside the roasted vegetables and drizzle the fresh lemon juice over the fish just before serving.