YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Lemon
Cast-iron seared sockeye salmon served alongside tender roasted broccoli and fresh lemon, finished with a sprinkle of crunchy sea salt.
INGREDIENTS
7 ounces Wild Sockeye Salmon
2 cups Broccoli florets
1.5 teaspoons Extra Virgin Olive Oil
0.5 medium Lemon
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
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, sea salt, and black pepper on the prepared sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque.
Plate the salmon alongside the roasted broccoli and finish with a bright squeeze of fresh lemon.