YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild salmon fillet served over a bed of fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Steamed Broccoli florets
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedge and flaky sea salt
PREPARATION
Rinse the quinoa thoroughly and cook in water or vegetable broth according to package directions until all liquid is absorbed and quinoa is fluffy.
Cut the broccoli into bite-sized florets and steam for 5-6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F or until it flakes easily with a fork.
Plate the salmon alongside the quinoa and steamed broccoli, finishing with a generous squeeze of fresh lemon juice.