YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5.2 ounces Wild Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and simmer in water until the grains are light and fluffy.
Steam the broccoli florets in a steamer basket over boiling water until they reach a vibrant green and tender-crisp texture.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt.
Heat the olive oil in a non-stick or cast iron 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 perfectly golden-brown.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and cooked through.
Arrange the quinoa and broccoli on a plate, top with the seared salmon, and finish with a bright squeeze of fresh lemon juice.