YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato Mash
Pan-seared salmon fillet paired with crispy roasted broccoli and a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
4.25 ounces Salmon Fillet
1.5 cups Broccoli Florets
100 grams Sweet Potato
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a small pot of water until fork-tender, about 10 minutes.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are crispy.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining olive oil in a non-stick or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for 2 to 3 more minutes until opaque.
Drain the sweet potatoes and mash them thoroughly with a fork, adding a splash of the cooking water if needed for a creamy texture.
Plate the salmon over the sweet potato mash with the roasted broccoli on the side and finish with a squeeze of fresh lemon juice.