YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Quinoa
Pan-seared salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.5 cup cooked Quinoa
1.5 cups steamed 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 the germ has separated.
Cut the broccoli into bite-sized florets and steam over boiling water for 5-7 minutes until bright green and tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive 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 the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli and seared salmon.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.