YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared salmon fillet 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 Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli florets
1 tsp Avocado Oil
0.5 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.
Fluff the pre-cooked quinoa and warm it in a small saucepan or microwave if needed.
Plate the quinoa and broccoli alongside the salmon, then drizzle with fresh lemon juice before serving.