YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared wild sockeye salmon served over a bed of fluffy quinoa and tender roasted broccoli, finished with a bright squeeze of lemon and crisp roasted edges.
INGREDIENTS
8 ounces Sockeye Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Broccoli florets
1 teaspoon Olive Oil
Lemon wedge, salt, pepper, and garlic powder to taste
PREPARATION
Preheat your oven to 400 °F (200°C).
Toss the broccoli florets with half of the olive oil, salt, pepper, and garlic powder on a baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While broccoli roasts, season the salmon fillet with salt, pepper, and garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.
Warm the pre-cooked quinoa in a small saucepan or microwave.
Plate the salmon alongside the quinoa and roasted broccoli, finishing with a fresh squeeze of lemon juice.