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 vibrant plate featuring perfectly seared salmon paired with tender roasted broccoli and fluffy quinoa. Finished with a light dollop of tangy Greek yogurt, this dish offers a bright, fresh flavor and satisfying textures that balance every bite.

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NUTRITION

519kcal
Protein
41.8g
Fat
25.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli

0.5 cup cooked Quinoa

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the broccoli florets with olive oil, lemon juice, salt, and pepper. Spread them out on a baking sheet and roast for 15-18 minutes until tender and slightly charred.

  • 3

    While the broccoli is roasting, season the salmon fillet with salt and pepper.

  • 4

    Heat a skillet over medium-high heat. Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the salmon is cooked through.

  • 5

    Prepare the quinoa if not already cooked. For a quick batch, combine rinsed quinoa with water (1:2 ratio), bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.

  • 6

    Plate the salmon over a bed of quinoa, add the roasted broccoli on the side, and top the salmon with a dollop of nonfat Greek yogurt for added creaminess and a tangy finish.

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 vibrant plate featuring perfectly seared salmon paired with tender roasted broccoli and fluffy quinoa. Finished with a light dollop of tangy Greek yogurt, this dish offers a bright, fresh flavor and satisfying textures that balance every bite.

NUTRITION

519kcal
Protein
41.8g
Fat
25.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli

0.5 cup cooked Quinoa

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the broccoli florets with olive oil, lemon juice, salt, and pepper. Spread them out on a baking sheet and roast for 15-18 minutes until tender and slightly charred.

  • 3

    While the broccoli is roasting, season the salmon fillet with salt and pepper.

  • 4

    Heat a skillet over medium-high heat. Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the salmon is cooked through.

  • 5

    Prepare the quinoa if not already cooked. For a quick batch, combine rinsed quinoa with water (1:2 ratio), bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.

  • 6

    Plate the salmon over a bed of quinoa, add the roasted broccoli on the side, and top the salmon with a dollop of nonfat Greek yogurt for added creaminess and a tangy finish.