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 florets, finished with a squeeze of bright lemon and a hint of toasted garlic.

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NUTRITION

417kcal
Protein
37.9g
Fat
16.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Fresh Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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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 of the olive oil, garlic powder, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, cook the quinoa according to package directions or reheat pre-cooked quinoa until fluffy.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

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

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until opaque and flaky.

  • 7

    Plate the salmon over a bed of quinoa and roasted broccoli, finishing with a fresh squeeze of lemon juice.

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 florets, finished with a squeeze of bright lemon and a hint of toasted garlic.

NUTRITION

417kcal
Protein
37.9g
Fat
16.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Fresh Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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, garlic powder, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, cook the quinoa according to package directions or reheat pre-cooked quinoa until fluffy.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

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

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until opaque and flaky.

  • 7

    Plate the salmon over a bed of quinoa and roasted broccoli, finishing with a fresh squeeze of lemon juice.