YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6 oz Wild-Caught Salmon Fillet
1/2 cup Cooked Quinoa
1.5 cups Steamed Broccoli Florets
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly under cold water and cook according to package instructions until fluffy.
Cut the broccoli into bite-sized florets and steam until tender-crisp, which usually takes about 5 minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Arrange the cooked quinoa and steamed broccoli on a plate and place the seared salmon on top.
Drizzle the entire dish with fresh lemon juice just before serving for a bright finish.