Seared Salmon Filet 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 Filet with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Broccoli and Quinoa

Pan-seared wild sockeye salmon paired with fluffy quinoa and tender steamed broccoli, finished with a squeeze of bright lemon and a touch of flaky sea salt.

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NUTRITION

356kcal
Protein
37.3g
Fat
13.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon

1/4 cup Cooked Quinoa

2 cups Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the salmon filet dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until it reaches your desired doneness.

  • 5

    While the salmon sears, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave and fluff with a fork.

  • 7

    Arrange the salmon, quinoa, and broccoli on a plate and finish with a fresh squeeze of lemon juice.

Seared Salmon Filet 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 Filet with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Broccoli and Quinoa

Pan-seared wild sockeye salmon paired with fluffy quinoa and tender steamed broccoli, finished with a squeeze of bright lemon and a touch of flaky sea salt.

NUTRITION

356kcal
Protein
37.3g
Fat
13.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon

1/4 cup Cooked Quinoa

2 cups Broccoli Florets

1/2 teaspoon Extra Virgin Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

    Pat the salmon filet dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until it reaches your desired doneness.

  • 5

    While the salmon sears, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave and fluff with a fork.

  • 7

    Arrange the salmon, quinoa, and broccoli on a plate and finish with a fresh squeeze of lemon juice.