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 hint of toasted garlic.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Broccoli Florets
1/4 cup Cooked Quinoa
1/2 teaspoon Olive 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 olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.
While the broccoli is roasting, ensure your quinoa is cooked and kept warm.
Season the salmon fillet with salt and pepper on both sides.
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 crispy and golden.
Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Arrange the warm quinoa and roasted broccoli on a plate, then place the seared salmon on top.
Drizzle the fresh lemon juice over the entire dish before serving.