Seared Salmon Fillet with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over a bed of fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

468kcal
Protein
45g
Fat
18.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Steamed Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 5

    While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if necessary.

  • 7

    Arrange the fluffy quinoa on a plate, top with the seared salmon, and serve the steamed broccoli on the side.

  • 8

    Drizzle the fresh lemon juice over the salmon and broccoli just before serving for a burst of acidity.

Seared Salmon Fillet with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared wild salmon served over a bed of fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

468kcal
Protein
45g
Fat
18.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Steamed Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 5

    While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp and bright green.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if necessary.

  • 7

    Arrange the fluffy quinoa on a plate, top with the seared salmon, and serve the steamed broccoli on the side.

  • 8

    Drizzle the fresh lemon juice over the salmon and broccoli just before serving for a burst of acidity.