Seared Salmon with Lemon-Herb Quinoa and Roasted Broccoli

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

Seared Salmon with Lemon-Herb Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon-Herb Quinoa and Roasted Broccoli

Enjoy a vibrant Mediterranean-inspired dinner featuring perfectly seared salmon paired with light, zesty lemon-herb quinoa and a side of roasted broccoli. The dish is elegantly balanced, offering a delightful mix of textures and flavors – from the crisp, golden salmon skin to the tender quinoa and perfectly roasted, garlicky broccoli. A drizzle of extra virgin olive oil and a squeeze of fresh lemon elevate the natural essence of each ingredient, creating a meal that's as nourishing as it is delicious.

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NUTRITION

446kcal
Protein
34.0g
Fat
20.9g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss the broccoli florets with half of the olive oil, a pinch of salt, and minced garlic. Spread them on a baking sheet and roast for 15-18 minutes until tender and slightly crisp on the edges.

  • 2

    Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the cooked quinoa with lemon juice and freshly chopped herbs. Warm over low heat for a few minutes, stirring gently to infuse the flavors.

  • 3

    Season the salmon fillet with salt and pepper on both sides. Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy. Flip the salmon and cook for an additional 2-3 minutes, or until the fish is just cooked through.

  • 4

    Plate the seared salmon alongside a serving of lemon-herb quinoa and roasted broccoli. Garnish with an extra squeeze of lemon if desired, and serve immediately.

Seared Salmon with Lemon-Herb Quinoa and Roasted Broccoli

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

Seared Salmon with Lemon-Herb Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon-Herb Quinoa and Roasted Broccoli

Enjoy a vibrant Mediterranean-inspired dinner featuring perfectly seared salmon paired with light, zesty lemon-herb quinoa and a side of roasted broccoli. The dish is elegantly balanced, offering a delightful mix of textures and flavors – from the crisp, golden salmon skin to the tender quinoa and perfectly roasted, garlicky broccoli. A drizzle of extra virgin olive oil and a squeeze of fresh lemon elevate the natural essence of each ingredient, creating a meal that's as nourishing as it is delicious.

NUTRITION

446kcal
Protein
34.0g
Fat
20.9g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss the broccoli florets with half of the olive oil, a pinch of salt, and minced garlic. Spread them on a baking sheet and roast for 15-18 minutes until tender and slightly crisp on the edges.

  • 2

    Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the cooked quinoa with lemon juice and freshly chopped herbs. Warm over low heat for a few minutes, stirring gently to infuse the flavors.

  • 3

    Season the salmon fillet with salt and pepper on both sides. Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy. Flip the salmon and cook for an additional 2-3 minutes, or until the fish is just cooked through.

  • 4

    Plate the seared salmon alongside a serving of lemon-herb quinoa and roasted broccoli. Garnish with an extra squeeze of lemon if desired, and serve immediately.