Name: Seared Salmon with Roasted Broccoli and Red Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Atlantic Salmon; 0.5 cup cooked Red Quinoa; 1 cup Broccoli florets; 1 tsp Miso Paste; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice

Seared Salmon with Roasted Broccoli and Red 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 Red Quinoa

Pan-seared salmon served over nutty red quinoa and roasted broccoli, preceded by a light miso broth and finished with toasted garlic.

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NUTRITION

Protein

41.4g

Fat

17.8g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

0.5 cup cooked Red Quinoa

1 cup Broccoli florets

1 tsp Miso Paste

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Whisk the miso paste into one cup of simmering water until completely dissolved to create a light starter broth.
2
Preheat your oven to 400°F and line a baking sheet with parchment paper.
3
Toss the broccoli florets with half of the olive oil and the minced garlic, then spread them on the baking sheet.
4
Roast the broccoli for 15 minutes until the edges are slightly charred and crispy.
5
Cook the red quinoa in water or vegetable broth according to package instructions until the grains are translucent and fluffy.
6
Season the salmon fillet with a pinch of sea salt and black pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
8
Sear the salmon for 4 minutes until the skin is crisp, then flip and cook for another 3 minutes until just opaque.
9
Plate the salmon over the red quinoa and roasted broccoli, finishing with a fresh squeeze of lemon juice.