Seared Salmon with Garlic Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Garlic Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Broccoli and Quinoa

Pan-seared salmon rubbed with aromatic curry spices, served with fluffy quinoa and garlic-sauteed broccoli for a vibrant, golden finish.

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NUTRITION

434kcal
Protein
45.7g
Fat
14.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Curry Powder

1 clove Garlic, minced

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PREPARATION

  • 1

    Prepare the quinoa according to package directions until light and fluffy.

  • 2

    Pat the salmon fillet dry with a paper towel and season both sides evenly with curry powder, sea salt, and black pepper.

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the flesh is just opaque.

  • 5

    While the salmon cooks, heat the remaining oil in a separate skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 6

    Add the broccoli florets to the garlic skillet with a tablespoon of water, cover, and steam-sauté for 3 to 4 minutes until tender-crisp.

  • 7

    Serve the curry-rubbed salmon over the bed of quinoa with the garlic broccoli on the side.

Seared Salmon with Garlic Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Garlic Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Broccoli and Quinoa

Pan-seared salmon rubbed with aromatic curry spices, served with fluffy quinoa and garlic-sauteed broccoli for a vibrant, golden finish.

NUTRITION

434kcal
Protein
45.7g
Fat
14.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Curry Powder

1 clove Garlic, minced

PREPARATION

  • 1

    Prepare the quinoa according to package directions until light and fluffy.

  • 2

    Pat the salmon fillet dry with a paper towel and season both sides evenly with curry powder, sea salt, and black pepper.

  • 3

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

  • 4

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the flesh is just opaque.

  • 5

    While the salmon cooks, heat the remaining oil in a separate skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 6

    Add the broccoli florets to the garlic skillet with a tablespoon of water, cover, and steam-sauté for 3 to 4 minutes until tender-crisp.

  • 7

    Serve the curry-rubbed salmon over the bed of quinoa with the garlic broccoli on the side.