YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Enjoy a vibrant dinner featuring a perfectly seared wild salmon fillet with crispy skin, accompanied by tender roasted broccoli and fluffy quinoa. The dish is lightly seasoned with simple spices and a hint of olive oil, creating a balanced and heartwarming plate that satisfies both taste and nutritional goals.
INGREDIENTS
8 oz Wild Salmon Fillet
1 cup Cooked Quinoa
1 cup Broccoli
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Rinse the broccoli and cut it into bite-sized florets. Toss the florets with olive oil, a pinch of salt, black pepper, and garlic powder.
Spread the seasoned broccoli on a baking sheet and roast in the oven for 15-20 minutes until edges are slightly crispy.
Meanwhile, prepare the quinoa by following package instructions; typically, simmer 1 cup of cooked quinoa in water or low-sodium broth until heated through.
Pat the wild salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 4-5 minutes until the skin is crispy.
Flip the salmon and continue cooking for an additional 3-4 minutes, ensuring the salmon is just cooked through.
Plate the seared salmon alongside the roasted broccoli and a serving of quinoa. Serve warm and enjoy your balanced dinner.