YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Quinoa
This dish features a perfectly seared salmon fillet accompanied by tender roasted asparagus and a small serving of fluffy quinoa. Lightly dressed with a touch of olive oil and seasoned to perfection, it's a healthful dinner that delights the palate with its balancing act of flavors and textures.
INGREDIENTS
5 ounces Salmon Fillet
6 Asparagus Spears
1/4 cup Cooked Quinoa
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
Prepare the asparagus by trimming the woody ends. Toss them with half the olive oil, a pinch of salt, and pepper.
Place the asparagus on a baking sheet in a single layer and roast in the preheated oven for 10-12 minutes until tender.
Meanwhile, heat a non-stick skillet over medium-high heat and add the remaining olive oil. Season the salmon fillet with salt and pepper.
Sear the salmon, skin side down first (if applicable), for about 3-4 minutes until a golden crust forms, then flip and cook for an additional 2-3 minutes until the salmon is just cooked through.
Warm the pre-cooked quinoa briefly in a small saucepan or in the microwave if needed.
Assemble the plate by placing the seared salmon alongside the roasted asparagus and a serving of quinoa.
Serve immediately and enjoy your balanced, protein-rich meal.