YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Lemon-Herb Quinoa
Pan-seared salmon fillet served over fluffy lemon-herb quinoa with tender steamed broccoli, finished with a bright and zesty citrus squeeze.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Broccoli Florets
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Parsley, chopped
PREPARATION
Prepare the quinoa according to package instructions if not already cooked.
Place broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
In a small bowl, toss the cooked quinoa with lemon juice and freshly chopped parsley.
Plate the lemon-herb quinoa alongside the steamed broccoli and top with the seared salmon fillet.