YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Salmon with Lemon
Savor the delicate flavors of a perfectly pan-seared salmon fillet encrusted with fresh rosemary and thyme, finished with a bright squeeze of lemon. Paired with a side of nutty quinoa and vibrant steamed broccoli, this dish is a delightful balance of texture and taste that makes for a wholesome, satisfying meal.
INGREDIENTS
4 ounces Salmon Fillet
1/2 cup cooked Quinoa
1 cup Broccoli
1/4 whole Fresh Lemon
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper
PREPARATION
Pat the salmon fillet dry with a paper towel. Season both sides with a pinch of salt and black pepper.
Mix the fresh rosemary and thyme in a small dish. Gently press the herb mixture onto one side of the fillet to form an even crust.
Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon in the skillet, herb side down first, and sear for about 3-4 minutes until the herbs release their aroma and the fish starts to develop a crust.
Flip the salmon and cook for an additional 3-4 minutes until the salmon is almost cooked through, checking for your desired doneness.
Meanwhile, warm the cooked quinoa and steam the broccoli until tender. This can be done on the stove or in the microwave.
Plate the pan seared salmon alongside the quinoa and broccoli. Squeeze fresh lemon over the salmon to finish the dish.
Serve immediately and enjoy your balanced, flavorful meal.