YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lemon-Garlic Asparagus and Quinoa
Pan-seared salmon served with garlic-infused asparagus and fluffy quinoa, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until fluffy.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is tender-crisp.
Plate the salmon over the bed of quinoa with the garlic asparagus on the side.
Drizzle the entire dish with fresh lemon juice and finish with a sprinkle of flaky sea salt.