YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Herbed Quinoa
Pan-seared salmon fillet served over fluffy herbed quinoa and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of fresh, aromatic dill.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus spears
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill, chopped
PREPARATION
Prepare the quinoa by rinsing it thoroughly and simmering in water or vegetable broth until all liquid is absorbed and it becomes fluffy.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Fold the fresh chopped dill and lemon juice into the warm quinoa.
Serve the pan-seared salmon over the herbed quinoa with the steamed asparagus on the side.