YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lemon Quinoa
Pan-seared salmon with a crispy skin served alongside steamed asparagus and lemon-infused quinoa, finished with a bright citrus zest.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Quinoa
1 cup Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa thoroughly under cold water and cook in a small pot with water until all liquid is absorbed and it is light and fluffy.
Trim the woody ends off the asparagus and steam them in a basket over boiling water until they are vibrant green and tender-crisp.
Pat the salmon fillet 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 and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Fluff the cooked quinoa with a fork and stir in the fresh lemon juice and zest for a bright flavor.
Plate the salmon alongside the steamed asparagus and lemon quinoa, serving immediately while hot.