YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and tender roasted broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
0.5 medium Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then roast until the edges are slightly charred.
Prepare the quinoa according to package directions or reheat pre-cooked quinoa until fluffy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear until the skin is crispy, then flip and cook until the center is just opaque.
Serve the seared salmon over the bed of quinoa with the roasted broccoli on the side, finishing with a bright squeeze of lemon juice.