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 wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a pinch of toasted red pepper flakes.

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NUTRITION

457kcal
Protein
42.9g
Fat
17.7g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet and roast for 15-20 minutes.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes until a golden-brown crust forms, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 6

    Warm the pre-cooked quinoa in a separate small pot or microwave until fluffy.

  • 7

    Plate the quinoa and roasted broccoli, then top with the seared salmon fillet.

  • 8

    Drizzle the entire dish with fresh lemon juice and garnish with a pinch of red pepper flakes 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 wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a pinch of toasted red pepper flakes.

NUTRITION

457kcal
Protein
42.9g
Fat
17.7g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet and roast for 15-20 minutes.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes until a golden-brown crust forms, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 6

    Warm the pre-cooked quinoa in a separate small pot or microwave until fluffy.

  • 7

    Plate the quinoa and roasted broccoli, then top with the seared salmon fillet.

  • 8

    Drizzle the entire dish with fresh lemon juice and garnish with a pinch of red pepper flakes before serving.