YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Roasted Broccoli
Pan-seared salmon served over fluffy quinoa and charred broccoli florets, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
10 ounces Salmon Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
2 teaspoons Olive Oil
PREPARATION
Preheat oven to 400°F for the broccoli.
Toss broccoli florets with half the olive oil, salt, and pepper, then roast on a sheet pan until the edges are crispy.
Rinse quinoa and cook in water or broth until all liquid is absorbed and the grains are tender.
Pat the salmon fillet dry with paper towels 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 skin-side down in the pan and sear until the skin is golden and crisp.
Flip the fillet and cook for another few minutes until the fish is opaque and flakes easily.
Assemble the bowl by layering the quinoa, roasted broccoli, and seared salmon, finishing with a fresh squeeze of lemon.