YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Lemon Quinoa
Pan-seared wild salmon served over fluffy lemon-infused quinoa and tender steamed broccoli, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
1/2 cup cooked Quinoa
1 cup Broccoli florets
1/2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the quinoa by fluffing it with a fork and stirring in half of the lemon juice and a pinch of lemon zest if available.
Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely 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 4 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Serve the seared salmon over the bed of lemon quinoa with the steamed broccoli on the side, drizzling the remaining lemon juice over the fish.