YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa Pilaf
Pan-seared salmon served over a bed of fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
8 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Quinoa
1 1/2 cups steamed Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Cook the quinoa according to package directions until it is light and fluffy.
Place broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the quinoa and broccoli alongside the salmon, drizzling everything with fresh lemon juice before serving.