YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared wild sockeye salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.4 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Rinse the quinoa under cold water and combine with water in a small pot using a 1:2 ratio.
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the grain is fluffy.
Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 7 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 shimmering.
Place the salmon in the skillet skin-side up and sear for 4 minutes without moving it to develop a golden-brown crust.
Flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and reaches an internal temperature of 145°F.
Serve the seared salmon over the bed of quinoa with the steamed broccoli on the side, finishing the dish with a fresh squeeze of lemon juice.