YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
3.5 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
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 minced garlic on the prepared baking sheet.
Roast the broccoli for 15-20 minutes until the edges are crispy and tender.
While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with a pinch of salt and pepper, then place it skin-side down in the hot skillet.
Sear the salmon for 4-5 minutes per side until the crust is golden and the fish is cooked to your preference.
Warm the pre-cooked quinoa and plate it alongside the roasted broccoli.
Top the quinoa with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.