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 salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a fresh squeeze of lemon and a sprinkle of toasted sesame seeds.

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NUTRITION

505kcal
Protein
41.2g
Fat
25.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.75 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Sesame Seeds

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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 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Fluff the pre-cooked quinoa with a fork and plate it alongside the roasted broccoli and seared salmon.

  • 7

    Finish the dish with a fresh squeeze of lemon juice and a sprinkle of toasted sesame seeds for a nutty crunch.

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 salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a fresh squeeze of lemon and a sprinkle of toasted sesame seeds.

NUTRITION

505kcal
Protein
41.2g
Fat
25.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.75 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Sesame Seeds

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 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Fluff the pre-cooked quinoa with a fork and plate it alongside the roasted broccoli and seared salmon.

  • 7

    Finish the dish with a fresh squeeze of lemon juice and a sprinkle of toasted sesame seeds for a nutty crunch.