YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup cooked Quinoa
1.5 cups Asparagus spears
1 tablespoon fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until the grains are translucent and fluffy.
Trim the tough, woody ends off the asparagus and steam them over boiling water for 4-5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches your desired level of doneness.
Fluff the quinoa with a fork and plate it alongside the steamed asparagus.
Top the quinoa with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.