YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Quinoa
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Arrange the cooked quinoa and steamed asparagus on a plate.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.