YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa and garlic-roasted broccoli, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6 oz Wild Salmon Fillet
1/2 cup Cooked Quinoa
2 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with olive oil and minced garlic on the baking sheet, seasoning lightly with sea salt and black pepper.
Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat a non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Place the salmon in the hot skillet, skin-side up, and sear for 4-5 minutes until a golden crust forms.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
Plate the fluffy quinoa and roasted broccoli alongside the seared salmon.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.