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 bright arugula salad and a squeeze of zesty lemon.
INGREDIENTS
5.25 oz Wild Atlantic Salmon
1/2 cup cooked Quinoa
1 cup steamed Broccoli
1 tsp Avocado Oil
1 cup fresh Arugula
1 tbsp Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until fluffy.
Place broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the desired doneness is reached.
In a small bowl, toss the fresh arugula with half of the lemon juice to create a simple side salad.
Plate the salmon alongside the quinoa and broccoli, drizzling the remaining lemon juice over the fish and vegetables.