YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon sears, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.
Warm the pre-cooked quinoa and fluff it with a fork before placing it on the serving plate.
Arrange the seared salmon and steamed broccoli over the quinoa and finish with a fresh squeeze of lemon juice.