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

465kcal
Protein
44.6g
Fat
18.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 and the minced garlic, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly toasted.

  • 4

    While the broccoli roasts, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 9

    Plate the salmon over the warm quinoa with the roasted broccoli on the side.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.

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

465kcal
Protein
44.6g
Fat
18.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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 and the minced garlic, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly toasted.

  • 4

    While the broccoli roasts, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 9

    Plate the salmon over the warm quinoa with the roasted broccoli on the side.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.