YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Salmon Fillet
0.25 cup Cooked Quinoa
1.5 cups Broccoli Florets
0.5 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a pinch of salt and pepper, then roast for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, prepare the quinoa according to package directions or reheat pre-cooked quinoa until fluffy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4 minutes on the first side to develop a golden crust.
Flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the quinoa and roasted broccoli on a plate, top with the seared salmon, and finish with a bright squeeze of fresh lemon juice.