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 fillet served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

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NUTRITION

442kcal
Protein
41.7g
Fat
17.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon 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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the cooked quinoa and roasted broccoli alongside the salmon, finishing the dish with a fresh squeeze of 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 fillet served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

NUTRITION

442kcal
Protein
41.7g
Fat
17.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon 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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the cooked quinoa and roasted broccoli alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.