Seared Salmon 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, caramelized flavor.

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NUTRITION

457kcal
Protein
45.5g
Fat
18.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon Fillet

0.15 cup Dry Quinoa

1.5 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.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are tender and caramelized.

  • 3

    While the broccoli roasts, rinse the quinoa under cold water and place in a small saucepan with a half cup of water.

  • 4

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and the grains are fluffy.

  • 5

    Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish flakes easily with a fork.

  • 7

    Arrange the cooked quinoa and roasted broccoli on a plate, top with the seared salmon, and finish with a bright squeeze of fresh lemon juice.

Seared Salmon 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, caramelized flavor.

NUTRITION

457kcal
Protein
45.5g
Fat
18.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon Fillet

0.15 cup Dry Quinoa

1.5 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.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are tender and caramelized.

  • 3

    While the broccoli roasts, rinse the quinoa under cold water and place in a small saucepan with a half cup of water.

  • 4

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and the grains are fluffy.

  • 5

    Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish flakes easily with a fork.

  • 7

    Arrange the cooked quinoa and roasted broccoli on a plate, top with the seared salmon, and finish with a bright squeeze of fresh lemon juice.