YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Quinoa
Pan-seared salmon served over fluffy quinoa with lemon-steamed asparagus, finished with a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until fluffy and water is absorbed.
Trim the tough, woody ends off the asparagus spears and steam them for 4-5 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 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 without moving it to ensure a crispy exterior.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Fluff the quinoa with a fork and plate it alongside the steamed asparagus.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.