YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Wild Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly under cold water and cook according to package instructions until fluffy and the germ has separated.
Trim the woody ends off the asparagus and steam in a basket over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon over the bed of quinoa with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.