YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared salmon served over a bed of fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon fillet
1/2 cup cooked Quinoa
1.5 cups Broccoli florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the broccoli florets with 1/2 teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.
While the broccoli roasts, prepare the quinoa according to package instructions if not already cooked.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan (skin-side down if applicable) and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the fluffy quinoa and roasted broccoli alongside the salmon.
Drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt before serving.