YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Quinoa
2 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 teaspoon 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 in a mixing bowl.
Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with a pinch of salt and place it in the skillet skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until cooked through.
Fluff the pre-cooked quinoa with a fork and place it at the base of a shallow bowl.
Top the quinoa with the seared salmon and roasted broccoli, then finish with a fresh squeeze of lemon juice.