YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Steamed Asparagus
Pan-seared salmon served over fluffy quinoa with tender-crisp asparagus, finished with a squeeze of lemon and a sprinkle of fresh dill.
INGREDIENTS
6 oz Salmon Fillet
3/4 cup Cooked Quinoa
10 Asparagus spears
1 tsp Avocado Oil
1 tbsp Lemon Juice
Fresh Dill to taste
PREPARATION
Prepare the quinoa according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado 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 salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Plate the fluffy quinoa and top with the seared salmon fillet.
Arrange the steamed asparagus on the side, then finish the entire dish with a fresh squeeze of lemon juice and chopped dill.