YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa and roasted asparagus spears, finished with a bright squeeze of lemon and a sprinkle of toasted sesame seeds.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Asparagus spears
1/2 teaspoon Extra Virgin Olive Oil
1/2 Lemon (for juice)
Pinch of Salt, Black Pepper, and Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus, place them on the baking sheet, and season with a pinch of salt and pepper.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, prepare the quinoa according to package instructions if not already cooked, ensuring it is light and fluffy.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and crisp and the internal temperature reaches 145°F.
Arrange the cooked quinoa on a plate, layer the roasted asparagus on top, and finish with the seared salmon fillet.
Squeeze fresh lemon juice over the entire dish before serving.