YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of lemon for a zesty finish.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
1/2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook in a small pot with water or vegetable broth until all liquid is absorbed and grains are fluffy.
Place broccoli florets in a steamer basket over boiling water and steam until they reach a vibrant green and tender-crisp texture.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down, searing until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Arrange the quinoa and broccoli on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.