YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon served with roasted sweet potato and steamed broccoli, topped with a dollop of zesty lemon-dill yogurt sauce.
INGREDIENTS
6 oz Salmon Fillet
200g Sweet Potato
150g Broccoli
1/4 cup Non-fat Greek Yogurt
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Dill
PREPARATION
Preheat your oven to 400°F.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a baking sheet.
Roast the sweet potatoes for 25 to 30 minutes until they are tender and lightly browned.
While the potatoes roast, whisk together the Greek yogurt, lemon juice, and chopped fresh dill in a small bowl.
Steam the broccoli florets over a pot of simmering water for about 5 to 7 minutes until bright green.
Season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is crisp and the center is cooked through.
Arrange the salmon, sweet potatoes, and broccoli on a plate and finish with the creamy yogurt sauce.