YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over a bed of fluffy quinoa and lemon-roasted broccoli, finished with a bright squeeze of citrus and fresh dill.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Pinch of sea salt and black pepper
Fresh dill for garnish
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F or desired doneness.
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
Plate the quinoa and roasted broccoli, top with the seared salmon, and drizzle the entire dish with fresh lemon juice and chopped dill.