Seared Salmon Fillet with Steamed Broccoli and Lemon Zest Quinoa

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

Seared Salmon Fillet with Steamed Broccoli and Lemon Zest Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Lemon Zest Quinoa

Pan-seared wild sockeye salmon served over a bed of fluffy lemon-infused quinoa with a side of crisp steamed broccoli.

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NUTRITION

433kcal
Protein
59.1g
Fat
13.4g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon Fillet

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Fresh Lemon Juice and Zest

1 second spray Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and apply a quick one-second spray of avocado oil.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your preferred doneness.

  • 5

    While the salmon cooks, place broccoli florets in a steamer basket over boiling water and steam for 3-4 minutes until vibrant green and tender-crisp.

  • 6

    In a small bowl, fluff the pre-cooked quinoa and toss it with fresh lemon juice and grated lemon zest.

  • 7

    Plate the seared salmon alongside the lemon quinoa and steamed broccoli, finishing with an extra sprinkle of lemon zest for brightness.

Seared Salmon Fillet with Steamed Broccoli and Lemon Zest Quinoa

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

Seared Salmon Fillet with Steamed Broccoli and Lemon Zest Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Lemon Zest Quinoa

Pan-seared wild sockeye salmon served over a bed of fluffy lemon-infused quinoa with a side of crisp steamed broccoli.

NUTRITION

433kcal
Protein
59.1g
Fat
13.4g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon Fillet

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Fresh Lemon Juice and Zest

1 second spray Avocado Oil

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and apply a quick one-second spray of avocado oil.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your preferred doneness.

  • 5

    While the salmon cooks, place broccoli florets in a steamer basket over boiling water and steam for 3-4 minutes until vibrant green and tender-crisp.

  • 6

    In a small bowl, fluff the pre-cooked quinoa and toss it with fresh lemon juice and grated lemon zest.

  • 7

    Plate the seared salmon alongside the lemon quinoa and steamed broccoli, finishing with an extra sprinkle of lemon zest for brightness.