YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Quinoa and Roasted Asparagus
Pan-seared salmon fillet served alongside garlic-infused quinoa and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 ounces Salmon Fillet
0.75 cup Cooked Quinoa
1 cup Asparagus
1 teaspoon Avocado Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt and black pepper.
Roast the asparagus for 10 to 12 minutes until tender but still vibrant green.
While the asparagus roasts, fluff the pre-cooked quinoa in a small pot over low heat, stirring in the minced garlic until fragrant.
Pat the salmon fillet dry with a paper towel and season both sides with salt.
Heat the avocado 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 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
Plate the garlic quinoa first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.