YOUR SOLIN GENERATED RECIPE
Seared Salmon 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 lemon and a pinch of flaky sea salt.
INGREDIENTS
6.35 ounces Wild Sockeye Salmon Fillet
1.5 cups Broccoli Florets
1/3 cup Cooked Quinoa
1/2 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
Gently warm the pre-cooked quinoa in a small saucepan or microwave.
Plate the salmon over the bed of quinoa and serve with the roasted broccoli and a fresh lemon wedge.