YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a touch of crispy skin.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Olive Oil
1 tablespoon Fresh 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 salt, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
Season the salmon fillet with salt and pepper while the broccoli roasts.
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 4-5 minutes until the skin is golden and crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through.
Fluff the pre-cooked quinoa and plate it as a base.
Top the quinoa with the seared salmon and roasted broccoli, finishing with a fresh squeeze of lemon juice.