YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
4 oz Salmon Fillet
1/2 cup cooked Quinoa
1 cup Broccoli florets
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the salmon fillet with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Place the warm, fluffy quinoa on a plate and top with the seared salmon and roasted broccoli.
Finish the dish with a generous squeeze of fresh lemon juice before serving.