YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a bright squeeze of zesty lemon.
INGREDIENTS
2 ounces Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Broccoli Florets
1.5 tablespoons Extra Virgin Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one tablespoon of olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and lightly browned.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until vibrant green.
Pat the salmon fillet dry with a paper towel and season lightly.
Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crispy and the fish is cooked through.
Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.