Seared Salmon with Roasted Broccoli and Lemon-Herb 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 Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lemon-Herb Quinoa

Pan-seared wild salmon served over a bed of lemon-infused quinoa and roasted broccoli florets, finished with a bright and zesty herb drizzle.

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NUTRITION

454kcal
Protein
46.4g
Fat
17.4g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Coho Salmon fillet

1/2 cup cooked Quinoa

1 cup Broccoli florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small 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 crispy.

  • 3

    While the broccoli is roasting, fluff the pre-cooked quinoa in a small bowl and stir in the lemon juice and chopped fresh parsley.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3 minutes until just opaque.

  • 7

    Plate the lemon-herb quinoa and top with the seared salmon, serving the roasted broccoli alongside.

Seared Salmon with Roasted Broccoli and Lemon-Herb 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 Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lemon-Herb Quinoa

Pan-seared wild salmon served over a bed of lemon-infused quinoa and roasted broccoli florets, finished with a bright and zesty herb drizzle.

NUTRITION

454kcal
Protein
46.4g
Fat
17.4g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Coho Salmon fillet

1/2 cup cooked Quinoa

1 cup Broccoli florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small 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 crispy.

  • 3

    While the broccoli is roasting, fluff the pre-cooked quinoa in a small bowl and stir in the lemon juice and chopped fresh parsley.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3 minutes until just opaque.

  • 7

    Plate the lemon-herb quinoa and top with the seared salmon, serving the roasted broccoli alongside.