YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of sea salt for a perfectly crisp skin.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1.5 cups Steamed Broccoli
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook in water until the grains are tender and the germ has separated
Pat the salmon fillet completely dry with a paper towel and season the skin side with sea salt and black pepper
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering
Place the salmon skin-side down in the pan and sear for four to five minutes until the skin is golden and crisp
Flip the salmon carefully and cook for an additional three minutes until the center is just opaque and flakes easily
Steam the broccoli florets in a steamer basket over boiling water for about five minutes until they are a vibrant green and tender-crisp
Fluff the cooked quinoa with a fork and portion it onto a plate alongside the steamed broccoli
Top the quinoa with the seared salmon and drizzle the entire dish with fresh lemon juice before serving