Seared Salmon 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 with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds.

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NUTRITION

462kcal
Protein
44.5g
Fat
18.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the quinoa by rinsing thoroughly and simmering in water or vegetable broth until fluffy and the liquid is absorbed.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and 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 or cast-iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy texture.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Plate the salmon alongside the quinoa and broccoli, drizzling the entire dish with fresh lemon juice before serving.

Seared Salmon 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 with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds.

NUTRITION

462kcal
Protein
44.5g
Fat
18.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the quinoa by rinsing thoroughly and simmering in water or vegetable broth until fluffy and the liquid is absorbed.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and 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 or cast-iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy texture.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Plate the salmon alongside the quinoa and broccoli, drizzling the entire dish with fresh lemon juice before serving.