Seared Salmon with Steamed Broccoli and Lemon Herb 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 Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Lemon Herb Quinoa

Pan-seared sockeye salmon served over fluffy lemon-herb quinoa with tender steamed broccoli, finished with a bright and zesty citrus aroma.

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NUTRITION

425kcal
Protein
44.9g
Fat
10.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crisp.

  • 3

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 4

    While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green.

  • 5

    In a small bowl, fluff the warm cooked quinoa and stir in the fresh lemon juice and chopped parsley.

  • 6

    Plate the lemon-herb quinoa, top with the seared salmon, and serve alongside the steamed broccoli.

Seared Salmon with Steamed Broccoli and Lemon Herb 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 Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Lemon Herb Quinoa

Pan-seared sockeye salmon served over fluffy lemon-herb quinoa with tender steamed broccoli, finished with a bright and zesty citrus aroma.

NUTRITION

425kcal
Protein
44.9g
Fat
10.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crisp.

  • 3

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 4

    While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green.

  • 5

    In a small bowl, fluff the warm cooked quinoa and stir in the fresh lemon juice and chopped parsley.

  • 6

    Plate the lemon-herb quinoa, top with the seared salmon, and serve alongside the steamed broccoli.