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 charred broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

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NUTRITION

421kcal
Protein
39g
Fat
16.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 9

    Plate the quinoa as a base, top with the roasted broccoli and seared salmon, and finish with a bright 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 wild salmon served over fluffy quinoa and charred broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

NUTRITION

421kcal
Protein
39g
Fat
16.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 9

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