Seared Salmon Fillet with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa with a side of tender steamed broccoli, featuring a perfectly golden crisp skin.

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NUTRITION

502kcal
Protein
45.2g
Fat
18.3g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Steamed Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water and cook according to package instructions until fluffy.

  • 2

    While the quinoa cooks, cut the broccoli into bite-sized florets and steam over boiling water for 5-7 minutes until tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 7

    Plate the salmon alongside the quinoa and steamed broccoli, finishing with a fresh squeeze of lemon if desired.

Seared Salmon Fillet with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa with a side of tender steamed broccoli, featuring a perfectly golden crisp skin.

NUTRITION

502kcal
Protein
45.2g
Fat
18.3g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Steamed Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water and cook according to package instructions until fluffy.

  • 2

    While the quinoa cooks, cut the broccoli into bite-sized florets and steam over boiling water for 5-7 minutes until tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 7

    Plate the salmon alongside the quinoa and steamed broccoli, finishing with a fresh squeeze of lemon if desired.