YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Garlic Mashed Potatoes
Pan-seared sockeye salmon served alongside garlic-infused mashed potatoes and tender roasted broccoli with charred, crisp edges.
INGREDIENTS
6 ounces Sockeye Salmon Fillet
150 grams Yukon Gold Potatoes
180 grams Broccoli Florets
1.5 teaspoons Avocado Oil
2 cloves Garlic
1 tablespoon Lemon Juice
0.25 teaspoon Sea Salt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Peel and cube the Yukon Gold potatoes then place them in a pot of boiling water for 12 to 15 minutes until fork-tender.
Toss the broccoli florets with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.
Roast the broccoli in the oven for 15 to 18 minutes until the edges are slightly charred and crisp.
Pat the salmon fillet dry with a paper towel and season the skinless side with sea salt.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden and cooked through.
Drain the potatoes and mash them thoroughly with minced garlic and a small amount of the potato cooking water until they are light and fluffy.
Plate the seared salmon next to the garlic mash and roasted broccoli then finish with a fresh squeeze of lemon juice over the fish.