YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Lemon-Dill Quinoa
Pan-seared salmon served over lemon-dill quinoa with tender steamed asparagus, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
6.3 ounces Wild Salmon Fillet
2/3 cup cooked Quinoa
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon fresh Dill
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa under cold water and cook according to package instructions until fluffy.
Trim the woody ends off the asparagus and steam in a basket over boiling water until tender-crisp, about 4-5 minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked 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 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque and the fish flakes easily.
Fluff the cooked quinoa with a fork and stir in the fresh chopped dill and lemon juice.
Plate the salmon over the bed of lemon-dill quinoa with the steamed asparagus on the side and serve immediately.