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 a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon
1/2 cup cooked Quinoa
2 cups Broccoli florets
1 tsp Avocado Oil
1/2 Lemon
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until all water is absorbed and grains are fluffy.
Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a golden crust.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches your desired doneness.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli.
Top with the seared salmon, finish with a fresh squeeze of lemon juice, and serve immediately.