YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lentil and Broccoli Pilaf
Pan-seared salmon with crisp skin served over a hearty pilaf of lentils, quinoa, and broccoli, finished with a squeeze of bright lemon.
INGREDIENTS
3.4 oz Salmon Fillet
1/3 cup Cooked Lentils
1/2 cup Cooked Quinoa
1 cup Steamed Broccoli
1 tbsp Extra Virgin Olive Oil
1 tsp Pepitas
1 clove Garlic
PREPARATION
Cook the quinoa and lentils according to package instructions if they are not already prepared.
Steam the broccoli florets until they are tender-crisp and bright green.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until opaque.
In a separate pan, sauté the minced garlic in the remaining olive oil for 30 seconds until fragrant.
Add the cooked quinoa, lentils, and steamed broccoli to the pan, tossing gently to combine and warm through.
Plate the pilaf and top with the seared salmon, then garnish with pepitas and a squeeze of fresh lemon juice.