Seared Salmon with Fresh Milled Einkorn Pilaf and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Fresh Milled Einkorn Pilaf and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Fresh Milled Einkorn Pilaf and Roasted Broccoli

Pan-seared salmon served over a nutty einkorn pilaf with charred roasted broccoli, finished with a squeeze of bright lemon and toasted garlic.

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NUTRITION

515kcal
Protein
45.3g
Fat
19.1g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/4 cup Einkorn Berries

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the einkorn berries thoroughly and simmer in two parts water to one part grain for about 30 minutes or until tender, then drain any excess liquid.

  • 2

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

  • 3

    Toss the broccoli florets with half of the olive oil and the minced garlic, spreading them in a single layer on the baking sheet.

  • 4

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

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until just opaque.

  • 8

    Fluff the cooked einkorn with the lemon juice and a pinch of salt.

  • 9

    Serve the seared salmon over the einkorn pilaf with the roasted broccoli on the side.

Seared Salmon with Fresh Milled Einkorn Pilaf and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Fresh Milled Einkorn Pilaf and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Fresh Milled Einkorn Pilaf and Roasted Broccoli

Pan-seared salmon served over a nutty einkorn pilaf with charred roasted broccoli, finished with a squeeze of bright lemon and toasted garlic.

NUTRITION

515kcal
Protein
45.3g
Fat
19.1g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/4 cup Einkorn Berries

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the einkorn berries thoroughly and simmer in two parts water to one part grain for about 30 minutes or until tender, then drain any excess liquid.

  • 2

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

  • 3

    Toss the broccoli florets with half of the olive oil and the minced garlic, spreading them in a single layer on the baking sheet.

  • 4

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

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until just opaque.

  • 8

    Fluff the cooked einkorn with the lemon juice and a pinch of salt.

  • 9

    Serve the seared salmon over the einkorn pilaf with the roasted broccoli on the side.