Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared salmon served over fluffy quinoa with garlic-roasted broccoli florets, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

449kcal
Protein
42.1g
Fat
18.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic 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, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.

  • 8

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 9

    Plate the fluffy quinoa and top it with the seared salmon, serving the roasted broccoli on the side.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared salmon served over fluffy quinoa with garlic-roasted broccoli florets, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

449kcal
Protein
42.1g
Fat
18.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic 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, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.

  • 8

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 9

    Plate the fluffy quinoa and top it with the seared salmon, serving the roasted broccoli on the side.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.