YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Quinoa
2 cups Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of sea salt.
Spread the broccoli on a parchment-lined baking sheet and roast for 15-20 minutes until the edges are caramelized.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes without moving it to ensure a golden crust.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your liking.
Warm the quinoa and plate it alongside the roasted broccoli and the seared salmon fillet.
Finish the dish with a generous squeeze of fresh lemon juice for a bright pop of flavor.