Seared Salmon Filet 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 Filet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Quinoa

Pan-seared wild sockeye salmon served over a bed of fluffy quinoa and tender roasted broccoli, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

454kcal
Protein
58.5g
Fat
13.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Sockeye Salmon Fillet

0.4 cup Cooked Quinoa

1.5 cups Fresh Broccoli Florets

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss broccoli florets with a pinch of sea salt and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Prepare quinoa by simmering in water or broth until fluffy, or reheat pre-cooked quinoa.

  • 4

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

    Arrange the salmon over the quinoa and roasted broccoli, then finish with a bright squeeze of fresh lemon juice.

Seared Salmon Filet 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 Filet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Quinoa

Pan-seared wild sockeye salmon served over a bed of fluffy quinoa and tender roasted broccoli, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

454kcal
Protein
58.5g
Fat
13.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Sockeye Salmon Fillet

0.4 cup Cooked Quinoa

1.5 cups Fresh Broccoli Florets

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss broccoli florets with a pinch of sea salt and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Prepare quinoa by simmering in water or broth until fluffy, or reheat pre-cooked quinoa.

  • 4

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

    Arrange the salmon over the quinoa and roasted broccoli, then finish with a bright squeeze of fresh lemon juice.