YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon fillet served alongside oven-roasted sweet potato cubes and tender steamed broccoli, featuring a beautifully golden and caramelized crust.
INGREDIENTS
8.5 ounces Wild Atlantic Salmon Fillet
1.5 cups diced Sweet Potato
2 cups Broccoli florets
2.25 teaspoons Avocado Oil
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Peel and dice the sweet potato into half-inch cubes, then toss with one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until the edges are tender and browned.
While the potatoes roast, cut the broccoli into small florets and steam them for about 5-7 minutes until they are vibrant green and fork-tender.
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan and sear for 4-5 minutes per side until the exterior is perfectly caramelized and the fish flakes easily.
Arrange the seared salmon on a plate with the roasted sweet potatoes and steamed broccoli for a balanced, nutrient-dense meal.