YOUR SOLIN GENERATED RECIPE
Seared Salmon with Crunchy Quinoa and Roasted Broccoli
Pan-seared salmon served over a bed of oven-toasted quinoa and roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the broccoli florets on one side of the baking sheet and spread the cooked quinoa in a thin layer on the other side.
Lightly season the broccoli and quinoa with a pinch of sea salt and black pepper.
Roast for 12 to 15 minutes until the broccoli is tender-crisp and the quinoa has become golden and toasted.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for about 4 to 5 minutes until the skin is crisp.
Flip the salmon and cook for another 3 to 4 minutes until it reaches your desired level of doneness.
Arrange the roasted broccoli and crunchy quinoa on a plate.
Top with the seared salmon and drizzle the fresh lemon juice over the entire dish before serving.