YOUR SOLIN GENERATED RECIPE
Sheet Pan Salmon with Roasted Broccoli and Tomatoes
Tender salmon fillets roasted alongside crisp broccoli and bursting grape tomatoes, served over a bed of fluffy quinoa for a vibrant and satisfying meal.
INGREDIENTS
5 oz Salmon fillet
1.5 cups Broccoli florets
0.5 cup Grape tomatoes
0.5 cup Cooked quinoa
0.5 tbsp Extra virgin olive oil
1 tsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Place the broccoli florets and grape tomatoes on the prepared sheet pan.
Drizzle the vegetables with half of the olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.
Move the vegetables to the sides of the pan to create space in the center for the salmon.
Place the salmon fillet in the center of the pan, drizzle with the remaining olive oil and lemon juice, and season with garlic powder, dried oregano, and the remaining salt and pepper.
Roast in the oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are tender with slightly charred edges.
While the salmon roasts, gently warm the pre-cooked quinoa in a small pan or microwave.
Serve the roasted salmon, broccoli, and tomatoes over the warm bed of quinoa, drizzling any extra juices from the pan over the top.