YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Broccoli and Carrot Quinoa Pilaf
Pan-seared salmon served over a fluffy quinoa pilaf tossed with tender broccoli and sweet carrots, finished with a bright squeeze of zesty lemon.
INGREDIENTS
4 ounces Salmon Fillet
3/4 cup cooked Quinoa
1 cup chopped Broccoli
1/2 cup chopped Carrots
2 teaspoons Olive Oil
PREPARATION
Rinse the quinoa thoroughly and cook according to package directions until fluffy, then set aside.
Finely chop the broccoli florets and small-dice the carrots into uniform pieces.
Heat one teaspoon of olive oil in a skillet over medium heat and sauté the broccoli and carrots for 5 minutes until tender-crisp.
Stir the sautéed vegetables into the cooked quinoa to create the pilaf and season with a pinch of sea salt.
Season the salmon fillet with salt and pepper on both sides.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.
Plate the salmon over the quinoa pilaf and serve immediately with a fresh lemon wedge.