YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Salmon Filet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 tsp Extra Virgin Olive Oil
1/2 fresh Lemon
PREPARATION
Pat the salmon filet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive 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 press gently with a spatula to ensure even contact for a crispy skin.
Sear for 4 to 5 minutes until the skin is golden, then flip and cook for another 2 to 3 minutes until desired doneness.
While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.
Fluff the pre-cooked quinoa with a fork and place it on a plate.
Top the quinoa with the seared salmon and steamed broccoli, then finish with a bright squeeze of fresh lemon juice.