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

Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.

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NUTRITION

449kcal
Protein
45g
Fat
16.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Coho Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the hot pan skin-side down.

  • 6

    Sear the salmon for about 4-5 minutes, then flip and cook for another 3-4 minutes until it reaches your desired doneness.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the quinoa and top it with the roasted broccoli and the seared salmon fillet.

  • 9

    Drizzle everything with fresh lemon juice and a final sprinkle of flaky sea salt 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

Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.

NUTRITION

449kcal
Protein
45g
Fat
16.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Coho Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the hot pan skin-side down.

  • 6

    Sear the salmon for about 4-5 minutes, then flip and cook for another 3-4 minutes until it reaches your desired doneness.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the quinoa and top it with the roasted broccoli and the seared salmon fillet.

  • 9

    Drizzle everything with fresh lemon juice and a final sprinkle of flaky sea salt before serving.