YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Lemon Quinoa
Pan-seared salmon served over fluffy lemon quinoa and steamed asparagus, finished with a bright and citrusy squeeze of lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa thoroughly under cold water and cook according to package directions until tender.
Trim the woody ends off the asparagus and steam for 5-7 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.
Fluff the cooked quinoa with a fork and stir in the fresh lemon juice and optional lemon zest.
Plate the lemon quinoa, top with the seared salmon, and serve alongside the steamed asparagus.