YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli
Crispy pan-seared salmon paired with cubes of oven-roasted sweet potato and tender steamed broccoli, finished with a squeeze of bright lemon and a touch of caramelized sweetness.
INGREDIENTS
5 ounces Salmon Fillet
150 grams Sweet Potato, cubed
1 cup Broccoli Florets
1 tablespoon Avocado Oil
1 tablespoon Lemon Juice
Pinch of Sea Salt and Black Pepper
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 and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and tender-crisp.
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 non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted sweet potatoes and steamed broccoli.
Drizzle the entire dish with fresh lemon juice before serving.