YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa Pilaf
Pan-seared wild salmon served over a fluffy quinoa pilaf with vibrant steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Avocado Oil
PREPARATION
Rinse the quinoa thoroughly and cook in water or vegetable broth until all liquid is absorbed and it is light and fluffy.
Steam the broccoli florets over boiling water for 5-7 minutes until they reach a tender-crisp texture and vibrant green color.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
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 without moving it to ensure a crispy skin.
Flip the fillet carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Fluff the quinoa with a fork and toss with fresh lemon zest or chopped parsley if desired.
Serve the seared salmon atop the quinoa pilaf with the steamed broccoli on the side, finishing with a fresh squeeze of lemon juice.