YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Broccoli
Pan-seared salmon with a crisp skin served alongside roasted sweet potato cubes and broccoli florets with caramelized edges.
INGREDIENTS
3.5 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Broccoli florets
2 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and broccoli florets with one teaspoon of avocado oil, salt, and pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and broccoli edges are browned.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes very crunchy.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just cooked through.
Plate the seared salmon alongside the roasted vegetables and finish the entire dish with a fresh squeeze of lemon juice.