YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse quinoa and cook according to package instructions until fluffy and light.
Trim the woody ends of the asparagus and steam for 4 to 5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan and sear for 4 to 5 minutes without moving it to ensure a golden, crispy crust.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
Arrange the quinoa and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.