YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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, citrusy aroma.
INGREDIENTS
6.35 ounces Salmon Fillet
1/3 cup Cooked Quinoa
1.5 cups Steamed Broccoli florets
Fresh lemon wedge for serving
PREPARATION
Rinse the quinoa thoroughly under cold water to remove any natural bitterness before cooking.
Combine quinoa with water in a small saucepan, bring to a boil, then cover and simmer until the water is absorbed and the grains are fluffy.
Place the broccoli florets in a steamer basket over a pot of boiling water and steam for 5-7 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, pressing gently to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the center is just opaque.
Plate the salmon over the quinoa and broccoli, finishing with a generous squeeze of fresh lemon juice.