YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Broccoli and Quinoa
Pan-seared wild sockeye salmon served alongside oven-roasted broccoli and fluffy quinoa, all brightened with a zesty squeeze of fresh lemon.
INGREDIENTS
6 oz Wild Sockeye Salmon
3/4 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
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 sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon filet with a pinch of salt and pepper, then place it in the hot skillet skin-side down.
Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
Plate the fluffy quinoa and roasted broccoli alongside the seared salmon.
Finish the dish with a generous squeeze of fresh lemon juice before serving.