YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a dash of smoky paprika.
INGREDIENTS
6 oz Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, ensure your quinoa is cooked and kept warm.
Pat the salmon fillet dry with a paper towel and season with salt, pepper, and a pinch of paprika.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3 minutes until opaque.
Fluff the quinoa with a fork and plate it alongside the roasted broccoli.
Place the seared salmon on top and finish the entire dish with a fresh squeeze of lemon juice.