YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and toasted sea salt.
INGREDIENTS
4.5 oz Salmon Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, 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, then flip and cook for another 2-3 minutes until the center is just opaque.
Warm the pre-cooked quinoa and place it in the center of a plate.
Arrange the roasted broccoli alongside the quinoa and top with the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice and a final sprinkle of toasted sea salt before serving.