YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and oven-roasted broccoli florets, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
5.25 ounces Salmon Fillet
1/3 cup cooked Quinoa
1 cup Broccoli Florets
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with a tiny pinch of salt and pepper, then roast for 15-18 minutes until the edges are tender and slightly charred.
While the broccoli roasts, ensure your quinoa is cooked and fluffy; keep it warm.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea 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 and sear for 4-5 minutes without moving it to develop a golden-brown crust.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon reaches your desired level of doneness.
Arrange the roasted broccoli and quinoa on a plate, top with the seared salmon, and finish with a bright squeeze of fresh lemon juice.