YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon for a bright, zesty aroma.
INGREDIENTS
6 oz Salmon Fillet
0.35 cup Cooked Quinoa
1.5 cups Broccoli Florets
0.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, ensure your quinoa is cooked and warm, seasoning it lightly if desired.
Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes on the first side to develop a golden crust.
Flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the fluffy quinoa and roasted broccoli on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.