YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright and zesty finish.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.75 cup cooked Quinoa
1 cup steamed Broccoli florets
1 teaspoon Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly in a fine-mesh strainer and cook according to package directions until fluffy and the water is absorbed.
While the quinoa is cooking, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel on both sides and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the center is just opaque.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli.
Place the seared salmon on top and drizzle the entire dish with fresh lemon juice before serving.