YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6.5 ounces Wild-Caught Salmon Filet
0.5 cup Cooked Quinoa
1.5 cups Fresh Broccoli Florets
1 teaspoon Olive Oil
PREPARATION
Pat the salmon filet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Serve the seared salmon over a bed of quinoa with the steamed broccoli on the side, finishing with a fresh lemon wedge if desired.