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 fresh dill for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Fresh Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
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 a pinch of sea salt, then roast for 15-20 minutes until the edges are crisp.
Pat the salmon dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Warm the pre-cooked quinoa and divide it onto plates alongside the roasted broccoli.
Top with the seared salmon and drizzle with fresh lemon juice before serving.