YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato
Pan-seared wild salmon served with cinnamon-dusted sweet potato and oven-roasted broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon
2.5 oz Sweet Potato, cubed
100g Broccoli florets
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt, Black Pepper, and Cinnamon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut into small half-inch cubes for quick roasting.
In a bowl, toss the sweet potato cubes and broccoli florets with half of the olive oil, sea salt, and a light dusting of cinnamon on the potatoes.
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the edges are golden and tender.
While vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black 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 minutes without moving it to create a crisp crust.
Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque and flaky.
Plate the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.