YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a sprinkle of toasted sesame seeds.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon
1/2 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Avocado Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.
Roast the broccoli in the oven until the edges are tender and slightly charred.
While the broccoli roasts, ensure your quinoa is cooked and fluffed with a fork.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear until the skin is golden and crispy.
Flip the fillet carefully and continue cooking for a few minutes until the salmon is just opaque in the center.
Plate the seared salmon over a bed of quinoa and roasted broccoli then finish with a fresh squeeze of lemon.