Name: Seared Salmon Fillet with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Coho Salmon; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli florets; 1/2 tsp Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice

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.

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 squeeze of fresh lemon and a sprinkle of toasted garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.6g

Fat

15.6g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Coho Salmon

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1/2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

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 minced garlic, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crisp.
3
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season lightly 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 skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
6
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
7
Fluff the pre-cooked quinoa and place it on a plate.
8
Top the quinoa with the seared salmon and serve the roasted broccoli on the side, finishing the dish with a fresh squeeze of lemon juice.