YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon for a bright, citrusy aroma.
INGREDIENTS
6 oz Wild Salmon Fillet
1/3 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Avocado Oil
1 tbsp 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, then roast for 15-18 minutes until the edges are slightly charred.
While the broccoli roasts, heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Place the salmon in the hot skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through but still tender.
Fluff the cooked quinoa with a fork and plate it alongside the roasted broccoli.
Top the quinoa with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.