YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared wild salmon served with cinnamon-roasted sweet potatoes and tender steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
5 ounces Wild Atlantic Salmon Fillet
200 grams Sweet Potato, cubed
1.5 cups Broccoli Florets
1 tablespoon Avocado Oil
Sea salt and black pepper to taste
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and a pinch of cinnamon if desired.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5 to 7 minutes until vibrant green.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy skin.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, serving with a fresh lemon wedge.