YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes with a side of oven-roasted broccoli and a bright, zesty squeeze of lemon.
INGREDIENTS
4.5 oz Salmon Fillet
80g Sweet Potato
100g Broccoli Florets
0.5 tsp Extra Virgin Olive Oil
0.5 tbsp 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.
Peel the sweet potato, cut into small cubes, and boil in a pot of water for 10-12 minutes until fork-tender.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes until the edges are slightly charred.
While the broccoli roasts, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.
Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice for brightness.
Plate the salmon over the sweet potato mash and serve with the roasted broccoli on the side, finishing with the remaining lemon juice.