Pan-Seared Lemon Herb Salmon with ORYCO Himalayan Pink Salt

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2

Ingredients
For the Salmon
2 salmon fillets (6 oz each)
1½ tsp ORYCO Himalayan Pink Salt
½ tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 lemon, sliced
For the Bowl
1 cup cooked quinoa (or brown rice)
2 cups broccoli florets
½ cup cherry tomatoes, halved
Lemon wedges for serving

Instructions
1. Season the Salmon

Pat the salmon dry with paper towels.

Season both sides with:

ORYCO Himalayan Pink Salt
Black pepper

Let rest for 10 minutes.

2. Sear the Salmon

Heat olive oil in a cast-iron skillet over medium-high heat.

Place the salmon skin-side down and cook for 5–6 minutes.

Flip carefully and cook another 3–4 minutes, depending on thickness.

3. Add Flavor

Reduce heat to medium.

Add:

Butter
Garlic
Rosemary
Thyme

Spoon the melted butter over the salmon for 1–2 minutes.

Add the lemon slices to the pan during the last minute of cooking.

4. Cook the Vegetables

Steam or roast the broccoli until tender-crisp (about 5 minutes).

Cook the quinoa according to package directions if it isn't already prepared.

5. Assemble

Fill each bowl with:

Quinoa
Broccoli
Cherry tomatoes

Top with the salmon.

Finish with:

Fresh lemon juice
A light sprinkle of ORYCO Himalayan Pink Salt

Serve immediately.

Chef's Tip

✨ Finish with ORYCO Himalayan Pink Salt just before serving. The delicate crystals add a subtle crunch and enhance the salmon's natural richness without overpowering it.