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 and a sprinkle of toasted garlic.
INGREDIENTS
6 ounces Wild Atlantic Salmon
1/2 cup cooked Quinoa
1 cup steamed Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove minced Garlic
PREPARATION
Rinse the quinoa thoroughly and cook in water or vegetable broth according to package directions until fluffy.
Steam the broccoli florets in a steamer basket over boiling water for about five minutes until they reach a tender-crisp texture.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is crispy.
Flip the fillet and cook for another two to three minutes until the salmon is opaque and flakes easily with a fork.
Sauté the minced garlic in the same pan for thirty seconds until fragrant and lightly toasted.
Plate the quinoa and broccoli alongside the salmon, drizzling everything with fresh lemon juice and the toasted garlic.