YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Asparagus
Savor a beautifully seared salmon fillet paired with fluffy quinoa and tender asparagus, finished with a drizzle of olive oil and a splash of lemon for brightness. This dish offers a balanced, flavorful dinner with a perfect protein boost and satisfying texture.
INGREDIENTS
5 oz Salmon Fillet
1/2 cup cooked Quinoa
10 spears Asparagus
2 tsp Extra Virgin Olive Oil
1/4 Lemon (juiced)
PREPARATION
Pat the salmon fillet dry and season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and add one teaspoon of olive oil.
Place the salmon skin-side down and sear for about 3-4 minutes until a crispy crust forms. Flip and cook for an additional 2-3 minutes until the salmon is just cooked through.
Meanwhile, steam or blanch the asparagus spears for about 3-4 minutes until tender-crisp.
Warm the pre-cooked quinoa gently in a small saucepan or microwave.
Plate the quinoa, top with the seared salmon, and arrange the asparagus on the side. Drizzle the remaining teaspoon of olive oil and a squeeze of fresh lemon juice over the salmon and asparagus.
Serve immediately and enjoy your balanced, flavorful dinner.