YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the quinoa according to package instructions and set aside to stay warm.
Chop the broccoli into bite-sized florets and steam for 5 to 7 minutes until tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crisp exterior.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired doneness.
Serve the seared salmon over the quinoa with the steamed broccoli on the side, finishing the entire plate with a fresh squeeze of lemon juice.