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 salmon with crisp skin served over fluffy quinoa and roasted broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

402kcal
Protein
36.2g
Fat
15.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1 1/2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 a pinch of sea salt, then roast for 15 to 20 minutes until the edges are slightly charred.

  • 3

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

  • 4

    Heat the remaining olive oil in a medium non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 6

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then carefully flip and cook for an additional 2 to 3 minutes until your desired doneness is reached.

  • 7

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 8

    Plate the salmon alongside the quinoa and roasted broccoli, then drizzle everything with fresh lemon juice for a bright finish.

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 salmon with crisp skin served over fluffy quinoa and roasted broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

402kcal
Protein
36.2g
Fat
15.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1 1/2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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 a pinch of sea salt, then roast for 15 to 20 minutes until the edges are slightly charred.

  • 3

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

  • 4

    Heat the remaining olive oil in a medium non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 6

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then carefully flip and cook for an additional 2 to 3 minutes until your desired doneness is reached.

  • 7

    Warm the pre-cooked quinoa if needed and fluff it with a fork.

  • 8

    Plate the salmon alongside the quinoa and roasted broccoli, then drizzle everything with fresh lemon juice for a bright finish.