YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Broccoli and Quinoa Pilaf
Pan-seared salmon served over a fluffy quinoa pilaf with tender garlic-scented broccoli and a squeeze of bright lemon for a satisfyingly crispy skin.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
30g (approx 1/6 cup) Dry Quinoa
200g (approx 2.5 cups) Broccoli florets
1 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon juice
PREPARATION
Rinse the quinoa thoroughly under cold water and place in a small pot with 1/2 cup of water or vegetable broth.
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes until desired doneness.
In a separate skillet, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the broccoli florets and 2 tablespoons of water to the skillet, then cover and steam for 4 minutes until tender-crisp.
Fluff the cooked quinoa with a fork and plate it alongside the garlic broccoli.
Top with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.