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

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NUTRITION

434kcal
Protein
45.9g
Fat
15.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat

  • 5

    Place the salmon skin-side up in the pan and sear for 3-4 minutes until a golden crust forms

  • 6

    Flip the fillet and cook for another 3 minutes or until the internal temperature reaches 145°F

  • 7

    Fluff the warm quinoa with a fork and plate it alongside the roasted broccoli

  • 8

    Top with the seared salmon and drizzle with fresh lemon juice for a bright finish

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

NUTRITION

434kcal
Protein
45.9g
Fat
15.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F 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 roast for 15-20 minutes until the edges are crispy

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat

  • 5

    Place the salmon skin-side up in the pan and sear for 3-4 minutes until a golden crust forms

  • 6

    Flip the fillet and cook for another 3 minutes or until the internal temperature reaches 145°F

  • 7

    Fluff the warm quinoa with a fork and plate it alongside the roasted broccoli

  • 8

    Top with the seared salmon and drizzle with fresh lemon juice for a bright finish