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

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NUTRITION

417kcal
Protein
39.4g
Fat
17g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and crisp.

  • 4

    While the broccoli roasts, season the salmon fillet with salt, pepper, and garlic powder.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork before placing it in the center of a plate.

  • 8

    Serve the seared salmon over the quinoa with the roasted broccoli on the side, finishing 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 fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

417kcal
Protein
39.4g
Fat
17g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and crisp.

  • 4

    While the broccoli roasts, season the salmon fillet with salt, pepper, and garlic powder.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork before placing it in the center of a plate.

  • 8

    Serve the seared salmon over the quinoa with the roasted broccoli on the side, finishing with a fresh squeeze of lemon juice.