YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Crisp pan-seared salmon served over fluffy quinoa with oven-roasted broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
4 ounces Salmon Fillet
1/3 cup cooked Quinoa
1 cup Broccoli florets
1 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 on the prepared baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
Pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
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 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Arrange the quinoa and roasted broccoli on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.