YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and charred roasted broccoli, finished with a squeeze of bright lemon.
INGREDIENTS
5.25 ounces Wild-Caught Salmon Fillet
120 grams Sweet Potato
1.5 cups Broccoli Florets
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are crispy and charred.
While the broccoli roasts, peel and cube the sweet potato, then steam or boil until tender.
Mash the sweet potato until smooth, adding a tablespoon of hot water if needed to reach your desired consistency.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until golden and cooked to your preference.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted broccoli.
Finish the entire dish with a fresh squeeze of lemon juice for a bright pop of flavor.