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 lemon and a touch of flaky sea salt.
INGREDIENTS
6 ounces Wild Sockeye Salmon
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Place the salmon in the hot pan and sear for 4-5 minutes on the first side until a golden crust forms.
Flip the salmon and cook for another 2-3 minutes until cooked through to your preference.
Fluff the cooked quinoa with a fork and place it in a bowl.
Top the quinoa with the seared salmon and roasted broccoli, finishing with a fresh squeeze of lemon juice.