YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.6 cup Cooked Quinoa
2 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked.
Pat the salmon fillet dry with a paper towel and season both sides 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 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
Fluff the quinoa with a fork and plate it alongside the roasted broccoli.
Top with the seared salmon and finish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.