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 fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup cooked Quinoa
1 cup Broccoli florets
1 teaspoon Olive Oil
0.5 fresh Lemon
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 salt, then spread them on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for another 2 to 3 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 roasted broccoli and quinoa, finishing with a generous squeeze of fresh lemon juice.