YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Broccoli and Quinoa
Pan-seared salmon served with fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
5 ounces Salmon Filet
1/4 cup cooked Quinoa
2 cups Broccoli florets
1/2 teaspoon Extra Virgin Olive Oil
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 spread them on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
Pat the salmon filet dry with a paper towel and season both sides with salt and cracked black pepper.
Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side.
Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque and the skin is crispy.
Warm the pre-cooked quinoa in a small pan or the microwave until heated through.
Plate the salmon alongside the roasted broccoli and quinoa, then finish with a fresh squeeze of lemon juice.