YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Wild salmon pan-seared until the skin is perfectly crispy, served alongside fluffy quinoa and tender steamed broccoli florets.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
Warm the pre-cooked quinoa in a small saucepan or microwave and fluff with a fork.
Plate the salmon alongside the quinoa and steamed broccoli, finishing with a fresh squeeze of lemon if desired.