Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared sockeye salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

460kcal
Protein
45.3g
Fat
14.9g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli is roasting, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the fish is opaque throughout.

  • 6

    Fluff the pre-cooked quinoa with a fork and portion it onto a plate.

  • 7

    Serve the seared salmon alongside the roasted broccoli and finish the entire dish with a fresh squeeze of lemon juice.

Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared sockeye salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

NUTRITION

460kcal
Protein
45.3g
Fat
14.9g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli is roasting, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the fish is opaque throughout.

  • 6

    Fluff the pre-cooked quinoa with a fork and portion it onto a plate.

  • 7

    Serve the seared salmon alongside the roasted broccoli and finish the entire dish with a fresh squeeze of lemon juice.