YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa in a small pan or microwave if needed.
Plate the quinoa and roasted broccoli, top with the seared salmon, and drizzle with fresh lemon juice before serving.