YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of fragrant dill.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the avocado oil and a pinch of sea salt.
Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until the skin is perfectly crisp and the fish is cooked through.
Warm the pre-cooked quinoa and plate it alongside the roasted asparagus.
Top with the seared salmon, a drizzle of fresh lemon juice, and the chopped fresh dill.