YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli
Pan-seared wild salmon fillet paired with oven-roasted broccoli florets tossed in garlic and olive oil, finished with a squeeze of bright lemon and a hint of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
2 cups Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
On a large rimmed baking sheet, toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of salt and pepper.
Spread the broccoli in a single layer and roast for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes without moving it to ensure a golden crust.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted broccoli and finish with a fresh squeeze of lemon juice.