YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Lemon
Pan-seared sockeye salmon paired with oven-roasted broccoli florets and a bright squeeze of lemon, finished with a sprinkle of crisp charred edges.
INGREDIENTS
6.3 ounces Sockeye Salmon Fillet
2 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
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, garlic powder, salt, and pepper on the baking sheet.
Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with 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 crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted broccoli and drizzle the fresh lemon juice over both before serving.