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 Salmon Fillet
0.5 cup cooked Quinoa
1 cup Broccoli florets
0.5 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook in water or low-sodium vegetable broth until all liquid is absorbed and it becomes fluffy.
Steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until they are tender-crisp and vibrant 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 or cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F or your desired doneness.
Plate the cooked quinoa and steamed broccoli, place the seared salmon on top, and finish with a fresh squeeze of lemon juice.