YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Herb Quinoa
Pan-seared salmon served over fluffy herb quinoa with roasted broccoli florets, finished with a bright squeeze of zesty lemon.
INGREDIENTS
4.5 oz Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Broccoli Florets
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Parsley
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 roast for 15-20 minutes until the edges are slightly charred.
While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked.
Season the salmon fillet with a small pinch of salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden-brown crust forms.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
In a small bowl, fold the fresh chopped parsley and lemon juice into the warm quinoa.
Plate the herb quinoa and top with the seared salmon, serving the roasted broccoli on the side.