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 a bed of fluffy quinoa and charred roasted broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

477kcal
Protein
43.7g
Fat
16.1g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

3/4 cup cooked Quinoa

1.5 cups Broccoli Florets

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a light mist of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, season the salmon fillet with salt, black pepper, and a dash of garlic powder.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and add the remaining olive oil.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes until a golden-brown crust forms.

  • 6

    Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 8

    Plate the fluffy quinoa alongside the roasted broccoli, top with the seared salmon, and finish with a fresh squeeze of lemon juice.

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 a bed of fluffy quinoa and charred roasted broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

477kcal
Protein
43.7g
Fat
16.1g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

3/4 cup cooked Quinoa

1.5 cups Broccoli Florets

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a light mist of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, season the salmon fillet with salt, black pepper, and a dash of garlic powder.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and add the remaining olive oil.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes until a golden-brown crust forms.

  • 6

    Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 8

    Plate the fluffy quinoa alongside the roasted broccoli, top with the seared salmon, and finish with a fresh squeeze of lemon juice.