YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Quinoa
Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of lemon and buttery avocado.
INGREDIENTS
2 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
0.75 cup Steamed Broccoli
1 tablespoon Extra Virgin Olive Oil
30 grams Avocado
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until all water is absorbed and the grain is fluffy.
Cut the broccoli into small florets and steam them over boiling water for about 5 minutes until tender-crisp and vibrant green.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 3-4 minutes, then flip and cook for another 3 minutes until the exterior is golden.
Slice the avocado into thin wedges and set aside.
Plate the cooked quinoa and broccoli, top with the seared salmon, and garnish with the avocado wedges and a fresh squeeze of lemon juice.