YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the quinoa according to package instructions until the grains are fluffy and the water is fully absorbed.
Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Arrange the quinoa and steamed broccoli on a plate, top with the seared salmon, and drizzle the fresh lemon juice over the entire dish.