YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon served with roasted sweet potato and steamed broccoli, finished with a squeeze of lemon and a dollop of melty grass-fed butter.
INGREDIENTS
5.5 ounces Salmon Fillet
200 grams Sweet Potato, cubed
1.5 cups Broccoli florets
2 tablespoons Avocado Oil
1 teaspoon Grass-fed Butter
1/2 Lemon, juiced
1/2 teaspoon Sea Salt
1/4 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with one tablespoon of avocado oil, garlic powder, and a pinch of sea salt.
Spread the potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until the edges are golden and tender.
Place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until vibrant green and fork-tender.
Pat the salmon fillet completely dry with a paper towel and season the flesh side with the remaining sea salt.
Heat the remaining tablespoon of avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the salmon alongside the roasted sweet potatoes and steamed broccoli.
Top the hot salmon with the grass-fed butter and a fresh squeeze of lemon juice before serving.