YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.2 ounces Wild Atlantic Salmon Fillet
1/4 cup Cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedge
Salt and pepper to taste
PREPARATION
Rinse the quinoa thoroughly under cold water to remove any bitterness before cooking according to package directions.
Cut the broccoli into bite-sized florets and steam over boiling water for 5-7 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down 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 internal temperature reaches 145°F.
Fluff the cooked quinoa with a fork and plate it alongside the steamed broccoli.
Place the seared salmon on the plate and finish with a fresh squeeze of lemon juice over the entire dish.