YOUR SOLIN GENERATED RECIPE
Baked Salmon with Roasted Sweet Potatoes and Steamed Broccoli
Oven-roasted salmon and sweet potatoes served with vibrant steamed broccoli and a drizzle of rich, velvety olive oil.
INGREDIENTS
1.76 oz Wild Atlantic Salmon
200 grams Sweet Potato, cubed
100 grams Broccoli florets
2 tablespoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potato and cut it into small, uniform half-inch cubes to ensure even cooking.
Toss the sweet potato cubes with one tablespoon of olive oil and a pinch of sea salt on the baking sheet.
Roast the potatoes for 15 minutes until they begin to soften.
Season the salmon fillet with a small amount of salt and black pepper.
Add the salmon to the baking sheet with the potatoes and roast for another 10 to 12 minutes until the fish is flaky and the potatoes are golden.
While the salmon roasts, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Plate the salmon and roasted potatoes alongside the broccoli, then finish by drizzling the remaining tablespoon of olive oil over the vegetables.