YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
100g Sweet Potato
150g Broccoli Florets
1 tsp Extra Virgin Olive Oil
1/2 Lemon
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato into small, uniform bite-sized pieces.
Toss the sweet potato cubes with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and lightly browned.
While the potatoes roast, chop the broccoli into florets and steam them over boiling water for 5-7 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides 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 4-5 minutes on the first side until a golden crust forms.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.
Finish the dish with a generous squeeze of fresh lemon juice and a final sprinkle of flaky sea salt.