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 Salmon Fillet; 0.5 cup Cooked Quinoa; 2 cups Broccoli Florets; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

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 salmon served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a sprinkle of sea salt for a perfectly crisp skin.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.6g

Fat

17.7g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

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 sea salt, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, pat the salmon fillet completely dry with a paper towel and season with salt and 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 press gently with a spatula for 30 seconds to ensure even contact.
7
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for another 2 to 3 minutes.
8
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
9
Plate the fluffy quinoa alongside the roasted broccoli and top with the seared salmon.
10
Drizzle the fresh lemon juice over the entire dish just before serving.