YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
0.5 unit Fresh Lemon
1 pinch Flaky Sea Salt and Black Pepper
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, salt, and pepper on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While broccoli roasts, prepare the quinoa according to package instructions if not already cooked.
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.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Arrange the fluffy quinoa and roasted broccoli on a plate, top with the seared salmon, and finish with a bright squeeze of fresh lemon.