Seared Salmon 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a touch of crisp skin.

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NUTRITION

441kcal
Protein
41.7g
Fat
17.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 the olive oil, sea salt, and black pepper, then roast until the edges are golden brown.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides generously.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for several minutes until the skin is golden and releases easily.

  • 6

    Flip the fillet carefully and cook for another two minutes until the center is just opaque.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork before plating.

  • 8

    Serve the salmon over the quinoa with a side of roasted broccoli and a bright squeeze of fresh lemon.

Seared Salmon 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a touch of crisp skin.

NUTRITION

441kcal
Protein
41.7g
Fat
17.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half the olive oil, sea salt, and black pepper, then roast until the edges are golden brown.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides generously.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for several minutes until the skin is golden and releases easily.

  • 6

    Flip the fillet carefully and cook for another two minutes until the center is just opaque.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork before plating.

  • 8

    Serve the salmon over the quinoa with a side of roasted broccoli and a bright squeeze of fresh lemon.