YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa with oven-roasted broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1/3 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a pinch of salt and pepper and spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly crispy.
While the broccoli roasts, season the salmon fillet with salt and pepper on both sides.
Heat a high-quality 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 golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Fluff the pre-cooked quinoa and plate it alongside the roasted broccoli.
Top with the seared salmon and drizzle the entire plate with fresh lemon juice before serving.