YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and tender roasted broccoli, finished with a bright squeeze of lemon.
INGREDIENTS
5.5 oz Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
0.25 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a light mist of olive oil and a pinch of sea salt.
Roast the broccoli for 15 to 18 minutes until the edges are slightly charred and tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat a non-stick skillet over medium-high heat and add the remaining olive oil.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preference.
Fluff the warm cooked quinoa with a fork and place it in the center of a plate.
Serve the seared salmon over the quinoa with roasted broccoli on the side and a fresh squeeze of lemon juice.