YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Quinoa
Pan-seared wild salmon served over fluffy quinoa with tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1 cup Fresh Asparagus
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
1 clove Minced Garlic
PREPARATION
Rinse the quinoa thoroughly and cook in water or vegetable broth according to package directions until fluffy.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and the minced garlic.
Heat the avocado oil in a non-stick 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 an additional 3-4 minutes, or until it reaches your desired level of doneness.
While the salmon is searing, steam the asparagus spears in a steamer basket for 3-5 minutes until bright green and tender-crisp.
Plate the fluffy quinoa, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice over the entire dish.