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 broccoli florets, finished with a squeeze of zesty lemon for a bright, crisp bite.

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NUTRITION

478kcal
Protein
43.6g
Fat
16.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.5 teaspoon 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

  • 2

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

  • 3

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper

  • 4

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes

  • 5

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the roasted broccoli and the seared salmon fillet

  • 6

    Drizzle the fresh lemon juice over the entire dish before serving

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 broccoli florets, finished with a squeeze of zesty lemon for a bright, crisp bite.

NUTRITION

478kcal
Protein
43.6g
Fat
16.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.5 teaspoon Olive Oil

1 tablespoon 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 the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and charred

  • 3

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper

  • 4

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes

  • 5

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the roasted broccoli and the seared salmon fillet

  • 6

    Drizzle the fresh lemon juice over the entire dish before serving