YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds.
INGREDIENTS
5 oz Wild Atlantic Salmon
1/2 cup Cooked Quinoa
1 cup Broccoli florets
1/2 tsp Extra Virgin Olive Oil
Fresh lemon wedge
Sea salt and black pepper to taste
PREPARATION
Prepare the quinoa according to package directions using water or vegetable broth until fluffy.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli.
Top with the pan-seared salmon and finish with a generous squeeze of fresh lemon juice.