YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.
INGREDIENTS
4 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Broccoli florets
0.5 teaspoon Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with a tiny drop of olive oil and a pinch of sea salt, then roast for 15-18 minutes until the edges are slightly charred.
While the broccoli roasts, ensure your quinoa is cooked and fluffy according to package instructions.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
Plate the salmon alongside the roasted broccoli and quinoa, finishing with a fresh squeeze of lemon juice.