YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared salmon fillet served over a bed of fluffy quinoa and tender steamed broccoli, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
0.5 fresh Lemon
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until it is light and fluffy.
Steam the broccoli florets over a pot of boiling water for about 5-6 minutes until they are 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 olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli.
Top the grains with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.