YOUR SOLIN GENERATED RECIPE
Baked Salmon with Roasted Sweet Potatoes and Broccoli
Oven-roasted salmon fillet seasoned with garlic and lemon, served alongside caramelized sweet potato cubes and crisp-tender broccoli florets.
INGREDIENTS
6.5 oz Salmon fillet
0.5 medium Sweet potato
1.5 cups Broccoli florets
2 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Lemon juice
PREPARATION
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and dice the sweet potato into half-inch cubes.
Toss the sweet potato cubes with one teaspoon of olive oil and a pinch of sea salt and black pepper directly on the baking sheet.
Roast the sweet potatoes for 10 minutes to give them a head start.
While potatoes roast, cut the broccoli into bite-sized florets and pat the salmon fillet dry with a paper towel.
Remove the baking sheet from the oven, move the potatoes to one side, and place the salmon and broccoli florets on the remaining space.
Drizzle the remaining olive oil over the broccoli and salmon, then season everything with garlic powder and the remaining sea salt and black pepper.
Return the sheet to the oven and bake for 12-15 minutes until the salmon flakes easily with a fork and the vegetables are tender.
Squeeze fresh lemon juice over the salmon and broccoli just before serving for a bright finish.