YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
5.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Steamed Broccoli
0.5 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the quinoa according to package instructions until light and fluffy.
Steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick 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; cook for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Arrange the quinoa and steamed broccoli on a plate and place the seared salmon alongside.
Drizzle the entire dish with fresh lemon juice just before serving.