YOUR SOLIN GENERATED RECIPE
Seared Salmon 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
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
Fresh Lemon Wedge
PREPARATION
Rinse the quinoa and cook according to package instructions if not already prepared.
Steam the broccoli florets over boiling water for 5-7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Arrange the cooked quinoa and steamed broccoli on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.