YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Broccoli Florets
1/2 teaspoon Olive Oil
PREPARATION
Cook the quinoa according to package instructions until the grains are translucent and the water is fully absorbed.
Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred doneness.
Serve the salmon immediately alongside the warm quinoa and steamed broccoli.