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.

Seared Salmon Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon for a bright, crisp bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

427kcal
Protein
40.4g
Fat
17.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli florets with half the avocado oil and a pinch of sea salt, then roast on a sheet pan for 15-20 minutes until edges are crisp.

  • 3

    Prepare quinoa according to package instructions by simmering in water or broth until all liquid is absorbed and grains are fluffy.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

  • 6

    Place salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until golden and cooked through.

  • 7

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

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.

Seared Salmon Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon for a bright, crisp bite.

NUTRITION

427kcal
Protein
40.4g
Fat
17.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli florets with half the avocado oil and a pinch of sea salt, then roast on a sheet pan for 15-20 minutes until edges are crisp.

  • 3

    Prepare quinoa according to package instructions by simmering in water or broth until all liquid is absorbed and grains are fluffy.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

  • 6

    Place salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until golden and cooked through.

  • 7

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