YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Fresh Raspberry Salsa and Creamy Lemon Quinoa
Savor a vibrant dish where perfectly pan-seared salmon meets a zesty raspberry salsa atop a bed of creamy lemon-infused quinoa. This harmonious blend of flavors delivers a fresh taste experience with a delightful balance of tangy, sweet, and savory notes, making it an ideal choice for a well-rounded, nutrient-dense meal.
INGREDIENTS
5 oz Salmon Fillet
1/2 cup cooked Quinoa
1/4 cup Fresh Raspberries
1 tbsp Red Onion, finely chopped
1 tbsp Fresh Cilantro, chopped
1 tbsp Lemon Juice
1/2 tsp Olive Oil
Salt and Black Pepper to taste
PREPARATION
Begin by preparing the raspberry salsa: in a small bowl, gently combine the fresh raspberries, finely chopped red onion, chopped cilantro, and lemon juice. Set aside to allow the flavors to meld.
Season the salmon fillet generously with salt and black pepper on both sides.
Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, carefully place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes, then flip and continue cooking for an additional 3-4 minutes until the salmon is opaque and flakes easily.
While the salmon is cooking, prepare the creamy lemon quinoa by warming the pre-cooked quinoa in a small saucepan; you can stir in a additional splash of lemon juice or a tiny drizzle of olive oil if desired. Heat just until warmed through.
To serve, spoon the warm quinoa onto a plate, top with the pan-seared salmon, and finish by generously drizzling the fresh raspberry salsa over the top.
Garnish with extra cilantro if desired and enjoy immediately.