Seared Salmon Filet 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 Filet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Quinoa

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

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NUTRITION

459kcal
Protein
42.3g
Fat
20.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

Fresh Lemon Wedge

Sea Salt and Black Pepper

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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 salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon filet with salt and pepper, then place it skin-side down in the hot pan.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until opaque throughout.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 7

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

Seared Salmon Filet 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 Filet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Quinoa

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

NUTRITION

459kcal
Protein
42.3g
Fat
20.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

Fresh Lemon Wedge

Sea Salt and Black Pepper

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 salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon filet with salt and pepper, then place it skin-side down in the hot pan.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until opaque throughout.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 7

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