YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the quinoa and cook in water according to package directions until all liquid is absorbed and grains are fluffy.
Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the seared salmon alongside the quinoa and steamed broccoli, then drizzle everything with the fresh lemon juice.