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

Enjoy a beautifully balanced dinner featuring perfectly seared salmon paired with tender roasted broccoli and a bed of fluffy quinoa, all accented by a refreshing Greek yogurt dill sauce. This dish is as pleasing to the eye as it is to the palate, delivering modern flavors with a wholesome twist.

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NUTRITION

527kcal
Protein
37.7g
Fat
29.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli Florets

1/2 cup Quinoa (cooked)

2 tbsp Nonfat Greek Yogurt

2 tsp Olive Oil

1 tbsp Fresh Dill (optional)

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Toss the broccoli florets in 1 tsp of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat. Season the salmon fillet with salt and pepper, and sear it skin-side down (if applicable) for about 4-5 minutes until a golden crust forms. Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with fresh dill and lemon juice to create a light yogurt dill sauce.

  • 6

    Plate the cooked quinoa as a base, top with the roasted broccoli, and gently place the seared salmon on top. Drizzle the yogurt dill sauce over the salmon and garnish with extra dill if desired. Serve immediately.

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

Enjoy a beautifully balanced dinner featuring perfectly seared salmon paired with tender roasted broccoli and a bed of fluffy quinoa, all accented by a refreshing Greek yogurt dill sauce. This dish is as pleasing to the eye as it is to the palate, delivering modern flavors with a wholesome twist.

NUTRITION

527kcal
Protein
37.7g
Fat
29.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli Florets

1/2 cup Quinoa (cooked)

2 tbsp Nonfat Greek Yogurt

2 tsp Olive Oil

1 tbsp Fresh Dill (optional)

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Toss the broccoli florets in 1 tsp of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat. Season the salmon fillet with salt and pepper, and sear it skin-side down (if applicable) for about 4-5 minutes until a golden crust forms. Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with fresh dill and lemon juice to create a light yogurt dill sauce.

  • 6

    Plate the cooked quinoa as a base, top with the roasted broccoli, and gently place the seared salmon on top. Drizzle the yogurt dill sauce over the salmon and garnish with extra dill if desired. Serve immediately.