Name: Seared Salmon with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Coho Salmon; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/4 tsp Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

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

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NUTRITION

Protein

45.1g

Fat

16.9g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Coho Salmon

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil, garlic powder, and a pinch of sea salt.
3
Spread the broccoli on the baking sheet and roast for 15-18 minutes until the edges are slightly charred and crispy.
4
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.
7
Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
8
Warm the pre-cooked quinoa and fluff it with a fork.
9
Plate the salmon over the quinoa alongside the roasted broccoli and finish with a fresh squeeze of lemon juice.