YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of bright lemon and a hint of smoky paprika.
INGREDIENTS
6 ounces Wild Sockeye Salmon
1/2 cup Cooked Quinoa
1 1/2 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1/2 teaspoon Smoked Paprika
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 salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the salmon fillet with smoked paprika, salt, and black 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 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
Plate the salmon alongside the quinoa and roasted broccoli, drizzling the entire dish with fresh lemon juice before serving.