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 sockeye salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

445kcal
Protein
48.9g
Fat
16g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until bright green and tender-crisp.

  • 3

    While the broccoli steams, heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 4

    Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2 minutes until the center is just opaque.

  • 6

    Fluff the pre-cooked quinoa with a fork and place it on a plate.

  • 7

    Arrange the seared salmon and steamed broccoli alongside the quinoa.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.

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 sockeye salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

445kcal
Protein
48.9g
Fat
16g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until bright green and tender-crisp.

  • 3

    While the broccoli steams, heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 4

    Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2 minutes until the center is just opaque.

  • 6

    Fluff the pre-cooked quinoa with a fork and place it on a plate.

  • 7

    Arrange the seared salmon and steamed broccoli alongside the quinoa.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.