YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa with oven-roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.
INGREDIENTS
4.5 oz Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
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 and pepper.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, ensure your quinoa is cooked and kept warm.
Pat the salmon fillet dry with a paper towel and season with salt and 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 crisp.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the quinoa and roasted broccoli, top with the seared salmon, and serve with a lemon wedge.