YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Quinoa
Pan-seared salmon served with fluffy quinoa and oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.
Roast the asparagus for 12 to 15 minutes until tender and slightly browned.
Pat the salmon fillet completely dry with a paper towel and season with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a crust.
Flip the fillet and continue cooking for 3 to 4 minutes until the salmon is cooked through and golden.
Warm the pre-cooked quinoa in a small saucepan or microwave until fluffy.
Plate the salmon alongside the quinoa and roasted asparagus, then drizzle everything with fresh lemon juice before serving.