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 a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
2.5 cups Broccoli Florets
2 tablespoons Cooked Quinoa
0.5 teaspoon Avocado Oil
1 tablespoon 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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Warm the pre-cooked quinoa in a small bowl.
Plate the salmon alongside the roasted broccoli and quinoa, finishing the dish with a fresh squeeze of lemon juice.