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: 5 ounces Wild-Caught Salmon Fillet; 1/3 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 teaspoon Extra Virgin Olive Oil

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

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NUTRITION

Protein

34.6g

Fat

15.2g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild-Caught Salmon Fillet

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

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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 sea salt, then spread them on the baking sheet.
3
Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, 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 up and sear for 4-5 minutes until golden and crispy.
7
Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.
8
Warm the pre-cooked quinoa and fluff it with a fork.
9
Plate the salmon over the quinoa alongside the roasted broccoli, finishing with a fresh squeeze of lemon juice.