Name: Seared Salmon Fillet with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Sockeye Salmon; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Sea Salt; 1/4 tsp Black Pepper

Seared Salmon Fillet with Roasted Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.2g

Fat

14.6g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Sea Salt

1/4 tsp Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets on a baking sheet with half of the olive oil and a pinch of sea salt.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and black pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
7
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
8
Serve the seared salmon over a bed of warm quinoa alongside the roasted broccoli, finishing with a fresh squeeze of lemon juice.