YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.
INGREDIENTS
4.5 ounces Salmon Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, ensure your quinoa is cooked according to package instructions and kept warm.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until cooked through to your preference.
Arrange the cooked quinoa and roasted broccoli on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.