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 salmon fillet served over fluffy quinoa and roasted broccoli florets, finished with a squeeze of zesty lemon and a touch of flaky sea salt.

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NUTRITION

401kcal
Protein
43g
Fat
19.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

Fresh lemon wedge and sea salt for seasoning

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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 tiny drop of 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, heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 5

    Season the salmon fillet with sea salt and black pepper, then place it in the pan skin-side down.

  • 6

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave until fluffy.

  • 8

    Plate the quinoa and roasted broccoli, top with the seared salmon, and finish with a generous squeeze of fresh 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 salmon fillet served over fluffy quinoa and roasted broccoli florets, finished with a squeeze of zesty lemon and a touch of flaky sea salt.

NUTRITION

401kcal
Protein
43g
Fat
19.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

Fresh lemon wedge and sea salt for seasoning

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a tiny drop of 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, heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 5

    Season the salmon fillet with sea salt and black pepper, then place it in the pan skin-side down.

  • 6

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave until fluffy.

  • 8

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