YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli
Pan-seared salmon with crispy skin served alongside roasted sweet potato cubes and tender steamed broccoli, finished with a bright squeeze of lemon.
INGREDIENTS
3.2 ounces Salmon Fillet
3.9 ounces Sweet Potato, cubed
1 cup Broccoli florets
1 teaspoon Olive Oil
0.5 tablespoon Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized on the edges.
While the potatoes roast, place a steamer basket over a pot of simmering water and steam the broccoli florets for 5-7 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.
Drizzle the fresh lemon juice over the salmon and broccoli just before serving.