Seared Salmon with Steamed Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Quinoa

Pan-seared salmon fillet served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

435kcal
Protein
42.7g
Fat
17g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

0.45 cup Cooked Quinoa

1.6 cups Broccoli Florets

0.75 tsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side down if applicable, and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon sears, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.

  • 6

    Fluff the pre-cooked quinoa with a fork and warm it through if necessary.

  • 7

    Plate the salmon alongside the quinoa and broccoli, finishing the dish with a squeeze of fresh lemon juice and a sprinkle of lemon zest.

Seared Salmon with Steamed Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Quinoa

Pan-seared salmon fillet served with fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

435kcal
Protein
42.7g
Fat
17g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

0.45 cup Cooked Quinoa

1.6 cups Broccoli Florets

0.75 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side down if applicable, and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 5

    While the salmon sears, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.

  • 6

    Fluff the pre-cooked quinoa with a fork and warm it through if necessary.

  • 7

    Plate the salmon alongside the quinoa and broccoli, finishing the dish with a squeeze of fresh lemon juice and a sprinkle of lemon zest.