YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Quinoa Pilaf and Lemon-Garlic Asparagus
Pan-seared salmon and tender asparagus served over fluffy quinoa pilaf, finished with a bright and zesty citrus aroma.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
1/2 cup Cooked Quinoa
1 cup Asparagus spears
2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions using water or vegetable broth until fluffy.
Pat the salmon filet dry with a paper towel and season lightly with salt and pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan and set aside.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the asparagus spears to the skillet and sauté for 5-7 minutes until tender-crisp.
Drizzle the lemon juice over the asparagus and toss to coat.
Serve the seared salmon over the quinoa pilaf with the lemon-garlic asparagus on the side.