YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Quinoa
1 1/2 cups Broccoli Florets
1 teaspoon Avocado Oil
1 Lemon wedge
PREPARATION
Rinse the quinoa under cold water and cook according to package instructions until fluffy.
Cut the broccoli into bite-sized florets and steam over boiling water for 5-6 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Assemble the plate by layering the quinoa, topped with the salmon and broccoli, and finish with a fresh squeeze of lemon.