YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Garlic Mash
Pan-seared salmon served over a creamy garlic potato mash with a side of tender roasted broccoli, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
100g Yukon Gold Potato
2 tbsp Non-fat Greek Yogurt
1.5 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.
Peel and cube the potato, then place in a pot of boiling water for about 12 minutes or until fork-tender.
While the potatoes cook, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.
Drain the potatoes and mash them thoroughly with the Greek yogurt and minced garlic until the texture is light and creamy.
Serve the seared salmon over the garlic mash with the roasted broccoli on the side.