YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of zesty lemon and toasted garlic.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with the minced garlic and a splash of water or a tiny drop of oil, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the skillet, skin-side up, and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.
Arrange the fluffy quinoa on a plate, top with the seared salmon, and serve the roasted broccoli on the side.
Drizzle the entire dish with fresh lemon juice just before serving for a bright, clean finish.