YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over tender steamed broccoli and fluffy toasted quinoa, finished with a bright squeeze of lemon.
INGREDIENTS
6 ounces Wild Pink Salmon Fillet
30 grams Dry Quinoa
2 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Toast the dry quinoa in a small pot over medium heat for 2 minutes until it smells nutty and fragrant.
Add 1/2 cup of water to the quinoa, bring to a boil, then reduce heat to low and simmer covered for 12-15 minutes until fluffy.
Steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until they are vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked 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 4 minutes until the edges are golden and the skin is crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli.
Top with the seared salmon fillet and drizzle the entire dish with fresh lemon juice before serving.