YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Quinoa Pilaf
Pan-seared salmon served over fluffy quinoa pilaf and tender steamed asparagus, finished with a squeeze of bright lemon juice.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse quinoa and cook in water or vegetable broth until liquid is absorbed and grains are tender.
Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet and continue cooking for 3-4 minutes until the fish reaches your desired level of doneness.
While salmon cooks, steam the asparagus spears for 3-5 minutes until they are vibrant green and tender-crisp.
Fluff the quinoa with a fork and plate it alongside the asparagus, topping with the seared salmon.
Drizzle the entire dish with fresh lemon juice and garnish with fresh dill if desired.