YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Broccoli and Lemon
Pan-seared sockeye salmon paired with oven-roasted broccoli and fresh lemon, finished with a sprinkle of crunchy flaky sea salt.
INGREDIENTS
7.5 ounces Sockeye Salmon Fillet
2 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
0.5 fresh Lemon
0.25 teaspoon Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets on the baking sheet with half of the olive oil, garlic powder, salt, and pepper.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
Plate the salmon alongside the roasted broccoli and finish with a generous squeeze of fresh lemon juice.