Seared Salmon with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Savor a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted broccoli and fluffy quinoa, all enhanced by a refreshing touch of lemon Greek yogurt sauce. This plate offers a harmony of rich, savory flavors and vibrant textures, making each bite as delightful as it is nutritious.

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NUTRITION

469kcal
Protein
43.0g
Fat
21g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli Florets

1/3 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

0.5 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-18 minutes, or until the edges are crispy and the stems are tender.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat. Pat the salmon dry, season with salt and pepper, and add the salmon skin-side down (if applicable) to the skillet with a light spray or a minimal amount of olive oil.

  • 4

    Sear the salmon for about 3-4 minutes on each side until it develops a golden crust and is cooked to your preferred doneness.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice (add a pinch of salt and pepper if desired) to create a light, tangy sauce.

  • 6

    To assemble the plate, spoon the cooked quinoa onto the center of the plate, top with the seared salmon, and arrange the roasted broccoli around.

  • 7

    Drizzle the lemon yogurt sauce over the salmon and quinoa for an extra burst of freshness before serving.

Seared Salmon with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Savor a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted broccoli and fluffy quinoa, all enhanced by a refreshing touch of lemon Greek yogurt sauce. This plate offers a harmony of rich, savory flavors and vibrant textures, making each bite as delightful as it is nutritious.

NUTRITION

469kcal
Protein
43.0g
Fat
21g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli Florets

1/3 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

0.5 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-18 minutes, or until the edges are crispy and the stems are tender.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat. Pat the salmon dry, season with salt and pepper, and add the salmon skin-side down (if applicable) to the skillet with a light spray or a minimal amount of olive oil.

  • 4

    Sear the salmon for about 3-4 minutes on each side until it develops a golden crust and is cooked to your preferred doneness.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice (add a pinch of salt and pepper if desired) to create a light, tangy sauce.

  • 6

    To assemble the plate, spoon the cooked quinoa onto the center of the plate, top with the seared salmon, and arrange the roasted broccoli around.

  • 7

    Drizzle the lemon yogurt sauce over the salmon and quinoa for an extra burst of freshness before serving.