YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Lemon-Garlic Asparagus
Pan-seared salmon fillet served over fluffy quinoa with lemon-garlic roasted asparagus, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
In a separate skillet, heat the remaining olive oil over medium heat and add the minced garlic and asparagus spears.
Sauté the asparagus for 5-7 minutes until tender-crisp, then toss with lemon juice.
Warm the pre-cooked quinoa in a small saucepan or microwave.
Plate the salmon alongside the quinoa and asparagus, drizzling any remaining lemon juice from the pan over the fish.