YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty zing.
INGREDIENTS
5.8 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa and cook according to package instructions until fluffy and all water is absorbed.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 4 to 5 minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
Serve the salmon over the bed of quinoa and asparagus, finishing the dish with a fresh squeeze of lemon juice.