YOUR SOLIN GENERATED RECIPE
Seared Salmon with Turmeric Quinoa and Steamed Asparagus
Pan-seared wild salmon served over golden turmeric-infused quinoa and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1/4 tsp Ground Turmeric
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the quinoa by simmering it in water or vegetable broth with ground turmeric until the liquid is absorbed and the grain is fluffy.
Trim the woody ends off the asparagus spears and steam them for 4 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel to ensure a good sear and season lightly with 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 cook for 4 minutes without moving it to develop a crisp exterior.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
Fluff the turmeric quinoa and plate it alongside the steamed asparagus spears.
Serve the seared salmon over the quinoa and finish the entire dish with a fresh squeeze of lemon juice.