YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Broccoli and Herb Quinoa
Pan-seared wild salmon served over a bed of fluffy herb-infused quinoa and tender steamed broccoli, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
5.3 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 tablespoon Fresh Parsley
PREPARATION
Rinse the quinoa thoroughly and cook in water with a pinch of salt until all liquid is absorbed and it is light and fluffy.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet and sear for 4 to 5 minutes until the skin is crisp and golden.
Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque and flakes easily.
While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green and tender-crisp.
Stir the chopped fresh parsley and lemon juice into the warm quinoa to infuse the flavors.
Plate the herb quinoa and top with the seared salmon, serving the steamed broccoli alongside for a clean and balanced meal.