Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and toasted garlic.

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NUTRITION

463kcal
Protein
43.5g
Fat
17.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and the minced garlic until evenly coated.

  • 3

    Spread the broccoli on the baking sheet and roast for fifteen to twenty minutes until the edges are crispy.

  • 4

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 6

    Place the salmon in the hot skillet and sear for four to five minutes per side until the center is flaky.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 8

    Plate the quinoa and roasted broccoli alongside the seared salmon.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and toasted garlic.

NUTRITION

463kcal
Protein
43.5g
Fat
17.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and the minced garlic until evenly coated.

  • 3

    Spread the broccoli on the baking sheet and roast for fifteen to twenty minutes until the edges are crispy.

  • 4

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 6

    Place the salmon in the hot skillet and sear for four to five minutes per side until the center is flaky.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 8

    Plate the quinoa and roasted broccoli alongside the seared salmon.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.