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 salmon served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

403kcal
Protein
36.1g
Fat
15.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (204°C) and line a 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 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with 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 crispy, then flip and cook for an additional 3 minutes or until cooked to your preference.

  • 7

    While the salmon rests, gently warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the salmon over the bed of quinoa with the roasted broccoli on the side.

  • 9

    Drizzle the fresh lemon juice over the entire dish just before serving.

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 salmon served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

403kcal
Protein
36.1g
Fat
15.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (204°C) and line a 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 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with 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 crispy, then flip and cook for an additional 3 minutes or until cooked to your preference.

  • 7

    While the salmon rests, gently warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the salmon over the bed of quinoa with the roasted broccoli on the side.

  • 9

    Drizzle the fresh lemon juice over the entire dish just before serving.