YOUR SOLIN GENERATED RECIPE
Seared Salmon Bowl with Roasted Asparagus, Quinoa, and Bell Peppers
Pan-seared salmon served over fluffy quinoa with roasted asparagus and vibrant bell peppers, featuring a perfectly crispy skin.
INGREDIENTS
6 ounces Wild Atlantic Salmon
1/2 cup Cooked Quinoa
1 cup Asparagus spears
1/2 cup Sliced Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and slice the red bell pepper into thin strips.
Toss the asparagus and peppers with half of the olive oil and a pinch of sea salt on the baking sheet.
Roast the vegetables for 12 to 15 minutes until they are tender and slightly charred.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining 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, then flip and cook for another 2-3 minutes.
Warm the pre-cooked quinoa and place it in the base of a shallow bowl.
Top the quinoa with the roasted vegetables and the seared salmon fillet.
Drizzle the entire bowl with fresh lemon juice to enhance iron absorption and add a bright finish.