By Mckyla Miller
Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
In a bowl, toss the broccoli florets with 1/2 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on the prepared baking sheet.
Roast the broccoli in the preheated oven for 15-20 minutes, or until tender and slightly charred at the edges.
While the broccoli is roasting, mince the garlic cloves and set them aside. Squeeze the juice of one lemon and set aside.
Pat the salmon fillet dry with paper towels and season both sides with the remaining salt and black pepper.
Heat the remaining 1/2 tablespoon of olive oil in a pan over medium-high heat. Once the oil is hot, add the salmon fillet, skin-side down, to the pan. Cook for 4-5 minutes without moving the salmon, until the skin is crispy.
Flip the salmon and cook for an additional 3-4 minutes. Add the minced garlic to the pan and sauté for the last minute, infusing the salmon with garlic flavor.
Remove the salmon from the pan and drizzle with freshly squeezed lemon juice. Let it rest for a few minutes.
Serve the salmon on a bed of cooked quinoa with the roasted broccoli on the side. You can add an additional lemon wedge for garnish if desired.
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This Main Course Seafood Healthy recipe is ready in 30 minutes and features Salmon fillet, Quinoa, Broccoli florets and other delicious ingredients. Contains 500 calories total.
Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
In a bowl, toss the broccoli florets with 1/2 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on the prepared baking sheet.
Roast the broccoli in the preheated oven for 15-20 minutes, or until tender and slightly charred at the edges.
While the broccoli is roasting, mince the garlic cloves and set them aside. Squeeze the juice of one lemon and set aside.
Pat the salmon fillet dry with paper towels and season both sides with the remaining salt and black pepper.
Heat the remaining 1/2 tablespoon of olive oil in a pan over medium-high heat. Once the oil is hot, add the salmon fillet, skin-side down, to the pan. Cook for 4-5 minutes without moving the salmon, until the skin is crispy.
Flip the salmon and cook for an additional 3-4 minutes. Add the minced garlic to the pan and sauté for the last minute, infusing the salmon with garlic flavor.
Remove the salmon from the pan and drizzle with freshly squeezed lemon juice. Let it rest for a few minutes.
Serve the salmon on a bed of cooked quinoa with the roasted broccoli on the side. You can add an additional lemon wedge for garnish if desired.
Calories per Serving: 500
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