YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Quinoa
Pan-seared salmon with crispy skin served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and simmer in water for approximately 15 minutes until the liquid is absorbed and the grains are fluffy.
Trim the tough, woody ends off the asparagus and steam over boiling water for 4-5 minutes until 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 a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
Plate the salmon over the bed of quinoa with the steamed asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.