Name: Seared Salmon with Roasted Broccoli and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild Atlantic Salmon; 0.4 cup Cooked Quinoa; 1 cup Broccoli florets; 2 cups Fresh Arugula; 2 tbsp Nonfat Greek Yogurt; 0.5 tsp Olive Oil; 1 tbsp Lemon Juice

Seared Salmon with Roasted Broccoli and Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa Salad

Pan-seared wild salmon served over a warm quinoa and arugula salad with oven-roasted broccoli, finished with a zesty lemon-yogurt drizzle.

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NUTRITION

Protein

41.1g

Fat

25.5g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

0.4 cup Cooked Quinoa

1 cup Broccoli florets

2 cups Fresh Arugula

2 tbsp Nonfat Greek Yogurt

0.5 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Place the broccoli florets on the baking sheet, lightly mist with water or a tiny drop of oil, and roast for 15-20 minutes until the edges are crispy.
3
While broccoli roasts, heat a non-stick skillet over medium-high heat with the olive oil.
4
Season the salmon with a pinch of sea salt and sear for 4-5 minutes per side until the skin is crisp and the center is just opaque.
5
In a mixing bowl, toss the warm cooked quinoa with the fresh arugula until the greens are slightly wilted.
6
In a small ramekin, whisk together the Greek yogurt and lemon juice to create a creamy dressing.
7
Assemble the plate by layering the quinoa salad and roasted broccoli, topping with the seared salmon, and drizzling the lemon-yogurt sauce over the top.