YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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 and a sprinkle of toasted sesame seeds.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/3 cup Cooked Quinoa
2 cups Broccoli Florets
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Rinse the broccoli and cut into bite-sized florets.
Steam the broccoli florets over boiling water for about 5-6 minutes until they are 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 the olive oil in a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Arrange the fluffy quinoa and steamed broccoli on a plate and top with the seared salmon.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.