YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6.8 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
0.5 teaspoon Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Garlic Powder
0.125 teaspoon Sea Salt
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 sea salt, then roast for 15-20 minutes until the edges are crispy and tender.
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder and the remaining sea salt.
Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until just opaque in the center.
Warm the pre-cooked quinoa in a small pot or microwave until heated through.
Plate the salmon over the bed of quinoa with roasted broccoli on the side and finish with a fresh squeeze of lemon juice.