Seared Salmon with Steamed Broccoli and Quinoa

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

Seared Salmon with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of bright, zesty lemon.

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NUTRITION

485kcal
Protein
68.6g
Fat
15g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

11 ounces Wild Pink Salmon Fillet

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa under cold water, then simmer in a small pot with water using a one-to-two ratio until the liquid is fully absorbed and the grains are fluffy.

  • 2

    Cut the broccoli into bite-sized florets and steam over boiling water for about five minutes until they are vibrant green and fork-tender.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon skin-side down for four to five minutes until the skin is crisp.

  • 5

    Flip the salmon carefully and cook for another two to three minutes until the center is just opaque.

  • 6

    Plate the seared salmon alongside the quinoa and steamed broccoli, finishing with a generous squeeze of fresh lemon juice.

Seared Salmon with Steamed Broccoli and Quinoa

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

Seared Salmon with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of bright, zesty lemon.

NUTRITION

485kcal
Protein
68.6g
Fat
15g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

11 ounces Wild Pink Salmon Fillet

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa under cold water, then simmer in a small pot with water using a one-to-two ratio until the liquid is fully absorbed and the grains are fluffy.

  • 2

    Cut the broccoli into bite-sized florets and steam over boiling water for about five minutes until they are vibrant green and fork-tender.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon skin-side down for four to five minutes until the skin is crisp.

  • 5

    Flip the salmon carefully and cook for another two to three minutes until the center is just opaque.

  • 6

    Plate the seared salmon alongside the quinoa and steamed broccoli, finishing with a generous squeeze of fresh lemon juice.