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 sockeye salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

477kcal
Protein
51.4g
Fat
15.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a tiny bit of water or oil spray, salt, and pepper, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat with the avocado oil.

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 6

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

  • 7

    Plate the quinoa and roasted broccoli, top with the seared salmon, and drizzle everything 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 sockeye salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

477kcal
Protein
51.4g
Fat
15.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a tiny bit of water or oil spray, salt, and pepper, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat with the avocado oil.

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 6

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

  • 7

    Plate the quinoa and roasted broccoli, top with the seared salmon, and drizzle everything with fresh lemon juice before serving.