YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Sauteed Asparagus
Pan-seared salmon fillet served over fluffy quinoa and tender-crisp asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa and cook according to package instructions if not using pre-cooked.
Trim the woody ends off the asparagus and season with a pinch of salt.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and the flesh is flaky.
In a separate pan, heat the remaining teaspoon of olive oil and sauté the asparagus for 3 to 5 minutes until bright green and tender-crisp.
Fluff the quinoa with a fork and place it on a plate.
Top the quinoa with the seared salmon and serve the asparagus on the side.
Drizzle the entire dish with fresh lemon juice before serving.