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 wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

433kcal
Protein
43.1g
Fat
14.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Wild Sockeye Salmon

0.66 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it skin-side up in the pan and sear for 4-5 minutes.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

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

  • 8

    Plate the quinoa and roasted broccoli alongside the seared salmon, finishing the dish with a generous squeeze of fresh lemon juice.

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 wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

433kcal
Protein
43.1g
Fat
14.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Wild Sockeye Salmon

0.66 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it skin-side up in the pan and sear for 4-5 minutes.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

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

  • 8

    Plate the quinoa and roasted broccoli alongside the seared salmon, finishing the dish with a generous squeeze of fresh lemon juice.