YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Broccoli and Roasted Sweet Potato
Pan-seared wild salmon fillet served with roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of lemon for a bright, citrusy zing.
INGREDIENTS
7 ounces Wild Atlantic Salmon
2 cups Broccoli florets
100 grams Sweet Potato, cubed
0.5 teaspoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a pinch of sea salt and roast for 20-25 minutes until tender and slightly browned.
While potatoes roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat with the avocado oil.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily.
Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are vibrant green and tender-crisp.
Serve the salmon alongside the roasted sweet potatoes and steamed broccoli with an optional squeeze of fresh lemon.