YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli
Pan-seared salmon fillet paired with oven-roasted sweet potatoes and tender broccoli, finished with a squeeze of lemon for a crisp skin.
INGREDIENTS
2.5 ounces Salmon Fillet
150 grams Sweet Potato, cubed
75 grams Broccoli florets
1 tablespoon Avocado 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 half of the avocado oil and a pinch of sea salt, then roast for 20 minutes until tender.
Place the broccoli florets in a steamer basket over boiling water and cook for 5 minutes until they are vibrant green.
Pat the salmon dry with a paper towel and season the skin side with sea salt and black pepper.
Heat the remaining avocado oil in a skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 minutes until the skin is golden and crisp.
Flip the fillet and cook for another 2 minutes until your desired level of doneness is reached.
Serve the salmon alongside the roasted potatoes and steamed broccoli with a fresh squeeze of lemon juice.