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 sockeye salmon served over fluffy quinoa with tender florets of crispy roasted broccoli.

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NUTRITION

431kcal
Protein
44.2g
Fat
14.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Wild Sockeye Salmon

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Avocado 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

    Toss the broccoli florets with half of the avocado oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, prepare the quinoa according to package instructions or reheat pre-cooked quinoa until fluffy.

  • 4

    Season the salmon with salt and pepper, then heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 6

    Plate the salmon over the quinoa and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.

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 sockeye salmon served over fluffy quinoa with tender florets of crispy roasted broccoli.

NUTRITION

431kcal
Protein
44.2g
Fat
14.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Wild Sockeye Salmon

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, prepare the quinoa according to package instructions or reheat pre-cooked quinoa until fluffy.

  • 4

    Season the salmon with salt and pepper, then heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 6

    Plate the salmon over the quinoa and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.