YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1/4 teaspoon Sea Salt
1/8 teaspoon Black Pepper
PREPARATION
Rinse the quinoa thoroughly under cold water before cooking to remove any natural bitterness.
Bring a small pot of water to a boil, add the broccoli florets to a steamer basket, and steam for 4-5 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Fluff the pre-cooked quinoa with a fork and plate it alongside the freshly steamed broccoli.
Top the quinoa with the seared salmon and drizzle the fresh lemon juice over the entire dish for a bright finish.