YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Roasted Asparagus
Pan-seared salmon served over fluffy quinoa and tender roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of nutty hemp hearts.
INGREDIENTS
8.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus spears
1 tbsp Hemp Hearts
0.5 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends of the asparagus, place them on the baking sheet, and roast for 12 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado 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 crisp, then flip and cook for another 3-4 minutes until the center is just opaque.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the quinoa and top it with the seared salmon and a side of roasted asparagus.
Garnish the entire dish with a sprinkle of hemp hearts and a fresh squeeze of lemon juice before serving.