YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a bright squeeze of lemon and crisp edges.
INGREDIENTS
5.8 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Avocado Oil
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 a light mist of avocado oil and sea salt, then roast for 15-20 minutes until tender and slightly charred.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to develop a golden crust.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the center is just opaque.
Plate the fluffy quinoa and roasted broccoli, top with the seared salmon, and finish with a fresh squeeze of lemon juice.