Seared Salmon Fillet with Roasted Broccoli and Lemon Quinoa

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

Seared Salmon Fillet with Roasted Broccoli and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Lemon Quinoa

Enjoy a vibrant plate of perfectly seared salmon paired with tender roasted broccoli and a zesty lemon quinoa, complemented by a boost of protein from a light egg white addition. This dish features a harmonious blend of textures and flavors, from the crisp-tender broccoli to the savory, flaky salmon, all balanced with the tang of lemon-infused quinoa.

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NUTRITION

531kcal
Protein
42.8g
Fat
25.2g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup chopped Broccoli

1 large Egg White

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli and set a skillet over medium-high heat for the salmon.

  • 2

    Toss the chopped broccoli in olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for about 15-18 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, season the salmon fillet with salt and pepper. Once the skillet is hot, sear the salmon skin-side down for 3-4 minutes, then flip and cook for an additional 2-3 minutes until cooked through.

  • 4

    Prepare the quinoa by gently heating the pre-cooked quinoa in a small saucepan with a splash of water, then stirring in lemon juice and a pinch of salt. Alternatively, if using freshly cooked quinoa, mix in lemon juice after cooking.

  • 5

    For an extra protein boost, warm the egg white in a small non-stick pan until just set, then stir it into the quinoa or serve on the side.

  • 6

    Plate the seared salmon alongside the roasted broccoli and lemon quinoa. Drizzle any extra lemon juice over the salmon for a bright finish and serve immediately.

Seared Salmon Fillet with Roasted Broccoli and Lemon Quinoa

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

Seared Salmon Fillet with Roasted Broccoli and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Lemon Quinoa

Enjoy a vibrant plate of perfectly seared salmon paired with tender roasted broccoli and a zesty lemon quinoa, complemented by a boost of protein from a light egg white addition. This dish features a harmonious blend of textures and flavors, from the crisp-tender broccoli to the savory, flaky salmon, all balanced with the tang of lemon-infused quinoa.

NUTRITION

531kcal
Protein
42.8g
Fat
25.2g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup chopped Broccoli

1 large Egg White

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli and set a skillet over medium-high heat for the salmon.

  • 2

    Toss the chopped broccoli in olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for about 15-18 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, season the salmon fillet with salt and pepper. Once the skillet is hot, sear the salmon skin-side down for 3-4 minutes, then flip and cook for an additional 2-3 minutes until cooked through.

  • 4

    Prepare the quinoa by gently heating the pre-cooked quinoa in a small saucepan with a splash of water, then stirring in lemon juice and a pinch of salt. Alternatively, if using freshly cooked quinoa, mix in lemon juice after cooking.

  • 5

    For an extra protein boost, warm the egg white in a small non-stick pan until just set, then stir it into the quinoa or serve on the side.

  • 6

    Plate the seared salmon alongside the roasted broccoli and lemon quinoa. Drizzle any extra lemon juice over the salmon for a bright finish and serve immediately.