YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Asparagus and Quinoa
Pan-seared wild sockeye salmon served over fluffy quinoa and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8.5 oz Wild Sockeye Salmon
0.5 cup Cooked Quinoa
1 cup Asparagus Spears
0.5 Fresh Lemon
PREPARATION
Rinse the quinoa and cook in water or vegetable broth until all liquid is absorbed and grains are fluffy.
Trim the woody ends from the asparagus spears and season them lightly with sea salt and black pepper.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a hint of garlic powder.
Heat a large non-stick skillet over medium-high heat and apply a light coating of avocado oil spray.
Place the salmon fillet in the skillet skin-side down and sear until the skin is golden and crispy.
Flip the fillet carefully and continue cooking until the salmon is just opaque and flakes easily with a fork.
Add the asparagus to the skillet during the last few minutes of cooking, sautéing until they are bright green and tender.
Plate the seared salmon over the cooked quinoa with the asparagus alongside and finish with a bright squeeze of fresh lemon juice.