YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Quinoa
1 cup Steamed Broccoli
1 tsp Avocado Oil
1/2 Lemon
PREPARATION
Pat the salmon fillet 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 skin-side down in the pan and sear for 4-5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preferred doneness.
While the salmon cooks, steam the broccoli florets until they are tender-crisp and vibrant green.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the salmon alongside the quinoa and broccoli, then finish with a generous squeeze of fresh lemon juice over the fish and vegetables.