YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Lemon Zest Quinoa
Pan-seared wild salmon served over fluffy lemon-scented quinoa and oven-roasted broccoli florets, finished with a bright and zesty lemon garnish.
INGREDIENTS
8 ounces Wild Atlantic Salmon
1/2 cup cooked Quinoa
1 cup Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon (zested and juiced)
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, ensure your quinoa is cooked and warm.
Pat the salmon fillet dry with a paper towel and season both sides with 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 4-5 minutes on the first side to develop a golden crust.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Stir the fresh lemon zest and a squeeze of lemon juice into the warm quinoa to brighten the flavor.
Plate the lemon quinoa, top with the seared salmon, and serve the roasted broccoli on the side.