YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon and roasted broccoli served over fluffy quinoa, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.4 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 golden and slightly crispy.
While the broccoli roasts, prepare the quinoa according to package instructions until light and fluffy.
Season the salmon fillet with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.
Flip the salmon and cook for another 3 to 4 minutes until cooked to your preferred level of doneness.
Serve the seared salmon over the quinoa and roasted broccoli, finishing with a fresh squeeze of lemon juice.