YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and roasted asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/3 cup Cooked Quinoa
150 grams Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them on the baking sheet with half of the avocado oil, salt, and pepper.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through and opaque.
Serve the seared salmon over a bed of warm quinoa alongside the roasted asparagus.
Finish the dish with a generous squeeze of fresh lemon juice for a bright, citrusy lift.