Pan-seared salmon fillet with roasted broccoli and quinoa

Preheat the oven to 200 degrees. Cut the broccoli into small florets and toss them on a baking sheet with half the olive oil, salt and pepper. Roast the florets for about twenty minutes until tender and lightly crispy, shaking the pan halfway through.

Meanwhile, cook the quinoa according to the package directions in plenty of salted water, drain and let steam for a moment. Pat the salmon fillet dry and season it with salt and pepper.

Heat the remaining oil in a frying pan and fry the salmon for three to four minutes per side until the fish is just cooked through and flakes easily. Press the garlic in during the last minute. Serve the salmon on top of the quinoa with the broccoli alongside and squeeze some lemon over the top.