YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Broccoli and Quinoa
Pan-seared sockeye salmon served over a bed of fluffy quinoa and tender steamed broccoli, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Sockeye Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until fluffy and light.
Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 7 minutes until tender-crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick 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 to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.
Arrange the cooked quinoa and steamed broccoli on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.