YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of fresh lemon and perfectly crispy skin.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Fresh Broccoli Florets
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until vibrant green and tender-crisp.
Fluff the warm pre-cooked quinoa with a fork and serve it on a plate alongside the steamed broccoli.
Top the quinoa with the seared salmon fillet and drizzle the entire dish with fresh lemon juice before serving.