YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Mashed Sweet Potato
Pan-seared wild salmon served with creamy mashed sweet potatoes and tender steamed broccoli, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
130 grams Sweet Potato
1 cup Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Peel the sweet potato and cut into 1-inch cubes, then boil in a pot of water for 10-12 minutes until soft.
Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.
Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a creamy consistency.
Plate the seared salmon alongside the mashed sweet potatoes and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice.