YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lemon-Herb Quinoa
Pan-seared sockeye salmon served over fluffy lemon-infused quinoa with tender steamed asparagus and a bright citrus squeeze.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
5 spears Asparagus
1/4 cup Cooked Quinoa
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Fresh Dill
PREPARATION
Rinse the quinoa and cook according to package instructions until fluffy, then fold in half of the lemon juice and the fresh dill.
Trim the woody ends from the asparagus and steam over boiling water for 3 to 5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely 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 place the salmon in the pan skin-side down.
Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until the center is just opaque.
Arrange the lemon-herb quinoa and steamed asparagus on a plate, top with the seared salmon, and finish with the remaining lemon juice.