YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty lemon for a bright, citrusy pop.
INGREDIENTS
6.35 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the broccoli florets on the baking sheet, mist lightly with oil spray if desired, and roast for 15 to 20 minutes until the edges are tender.
While the broccoli roasts, ensure your quinoa is cooked according to package directions and kept warm.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
Arrange the fluffy quinoa and roasted broccoli on a plate.
Top with the seared salmon and drizzle the fresh lemon juice over the entire dish before serving.