YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared wild salmon served alongside fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup cooked Quinoa
1 cup Broccoli Florets
0.5 teaspoon Olive Oil
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 roast for 15 minutes until the edges are slightly charred.
While the broccoli is roasting, heat a non-stick skillet over medium-high heat with the remaining olive oil.
Pat the salmon fillet dry with a paper towel and season the skin side with a little sea salt.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes very crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.
Warm the pre-cooked quinoa in a small pan or microwave if needed.
Plate the salmon alongside the fluffy quinoa and roasted broccoli, finishing with an optional squeeze of fresh lemon juice.