Seared Salmon Fillet 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 Fillet with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

424kcal
Protein
48.8g
Fat
13.8g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa and cook according to package instructions until fluffy, then set aside.

  • 2

    Cut the broccoli into bite-sized florets and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crisp.

  • 6

    Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium.

  • 7

    Arrange the quinoa and steamed broccoli on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.

Seared Salmon Fillet 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 Fillet with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

424kcal
Protein
48.8g
Fat
13.8g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa and cook according to package instructions until fluffy, then set aside.

  • 2

    Cut the broccoli into bite-sized florets and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crisp.

  • 6

    Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium.

  • 7

    Arrange the quinoa and steamed broccoli on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.