YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Garlic Quinoa
Pan-seared wild salmon served over garlic-infused quinoa and tender steamed broccoli, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6 oz Wild Salmon Fillet
0.4 cup Cooked Quinoa
1.5 cups Broccoli Florets
0.5 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Rinse the quinoa under cold water and place in a small pot with water or vegetable broth using a 2:1 ratio.
Add minced garlic to the quinoa and bring to a boil, then reduce heat and simmer covered for 12-15 minutes until fluffy.
Place broccoli florets in a steamer basket over boiling water and steam for about 5 minutes until vibrant and tender-crisp.
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.
Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque and the exterior is golden.
Plate the garlic quinoa and steamed broccoli alongside the seared salmon and serve immediately.