YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Quinoa
Enjoy beautifully seared salmon paired with tender roasted asparagus and a serving of fluffy quinoa. This balanced dinner offers a perfect blend of succulent fish, crisp asparagus, and nutty quinoa, making each bite as nourishing as it is delicious.
INGREDIENTS
5.5 oz Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Roasted Asparagus
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F.
Rinse the asparagus and trim the woody ends. Toss asparagus with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Roast the asparagus in the preheated oven for 12-15 minutes until tender and slightly charred.
Meanwhile, season the salmon fillet with salt and freshly ground black pepper on both sides.
Heat a non-stick skillet over medium-high heat. When the pan is hot, sear the salmon skin-side down for about 3-4 minutes, then carefully flip and cook for another 3-4 minutes until the interior reaches your desired doneness.
If not already cooked, prepare quinoa as per package instructions (using a 2:1 water-to-quinoa ratio) until fluffy.
To plate, serve the seared salmon alongside a serving of quinoa, and top with the roasted asparagus. Enjoy your balanced dinner!