YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild-Caught Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the quinoa under cold water and cook in a small pot with water or vegetable broth until fluffy and the water is absorbed.
Cut the broccoli into bite-sized florets and steam in a basket over boiling water for 5-6 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the desired level of doneness is reached.
Serve the seared salmon over a bed of quinoa with the steamed broccoli on the side and a fresh lemon wedge.