YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared wild sockeye salmon served over a bed of fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Sockeye Salmon
1/3 cup cooked Quinoa
1 cup steamed Broccoli florets
1 tablespoon fresh Lemon Juice
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until light and fluffy.
Steam the broccoli florets over boiling water for about 5 minutes or until they reach a tender-crisp texture.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear for 4 to 5 minutes.
Flip the salmon carefully and cook for an additional 3 to 4 minutes until the center is just opaque.
Plate the cooked quinoa and steamed broccoli alongside the seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.