YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.
INGREDIENTS
4.5 ounces Wild Atlantic Salmon
1/3 cup Cooked Quinoa
1 cup Broccoli Florets
1/2 teaspoon Extra Virgin Olive Oil
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 salt, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Pat the salmon dry with a paper towel and season with salt and pepper.
Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Warm the pre-cooked quinoa in a small saucepan or microwave.
Plate the salmon alongside the quinoa and roasted broccoli, finishing with a fresh squeeze of lemon juice.