YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and tender roasted broccoli, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the avocado oil and a pinch of salt and pepper on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, ensure your quinoa is cooked and kept warm.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.
Flip the salmon carefully and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
Arrange the quinoa and roasted broccoli on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.