YOUR SOLIN GENERATED RECIPE
Mediterranean Salmon and Quinoa Salad
Pan-seared salmon served over a bed of fluffy quinoa and crisp Mediterranean vegetables, finished with a bright and zesty lemon-herb vinaigrette.
INGREDIENTS
5 oz Salmon fillet
0.5 cup Cooked quinoa
1 cup Baby spinach
0.5 cup Cucumber
0.25 cup Cherry tomatoes
1 tbsp Fresh parsley
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
In a large mixing bowl, combine the cooked quinoa, baby spinach, diced cucumber, and halved cherry tomatoes.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and dried oregano to create the dressing.
Pour the dressing over the quinoa mixture and toss gently until the leaves are lightly coated.
Transfer the salad to a plate, top with the warm pan-seared salmon, and garnish with freshly chopped parsley.