YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon served with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a sprinkle of crunchy sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
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 salt, then roast for 15-20 minutes until the edges are charred and tender.
While the broccoli roasts, 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 and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet and continue cooking for another 2-3 minutes until the fish flakes easily with a fork.
Fluff the pre-cooked quinoa with a fork and plate it alongside the roasted broccoli.
Top with the seared salmon and a fresh squeeze of lemon juice.