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 bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Quinoa
2 cups Fresh Broccoli Florets
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse quinoa thoroughly and cook in water or vegetable broth until liquid is absorbed and grains are fluffy.
Chop broccoli into bite-sized florets and steam over boiling water until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
Arrange the quinoa and steamed broccoli on a plate, top with the seared salmon, and finish with a squeeze of fresh lemon juice.