YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Quinoa, cooked
1.5 cups Broccoli florets
0.5 teaspoon Avocado Oil
1 tablespoon Lemon juice
PREPARATION
Rinse the quinoa thoroughly and cook in water or vegetable broth until all liquid is absorbed and it becomes fluffy.
Steam the broccoli florets in a steamer basket over boiling water until they are tender-crisp and vibrant green.
Pat the salmon fillet dry with a paper towel and season both sides lightly with sea salt and cracked black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes until the edges are golden and the skin is crispy.
Flip the fillet and continue cooking for another 2-3 minutes until the salmon is just opaque in the center.
Arrange the cooked quinoa and steamed broccoli on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.