YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Steamed Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/2 tsp Toasted Sesame Seeds
PREPARATION
Rinse the quinoa thoroughly and cook in water or vegetable broth until all liquid is absorbed and it becomes fluffy.
Pat the salmon fillet completely dry with a paper towel and season both sides lightly with sea 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 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the center is just opaque and the fish flakes easily.
While the salmon cooks, steam the asparagus spears over boiling water for about 4 minutes until they are bright green and tender-crisp.
Fluff the quinoa with a fork and plate it alongside the asparagus and the seared salmon.
Finish the dish by squeezing fresh lemon juice over the top and garnishing with a sprinkle of toasted sesame seeds.