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 fresh lemon and a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

489kcal
Protein
41.2g
Fat
25.4g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

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 and a pinch of salt then roast for 15-20 minutes until the edges are tender.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until the desired doneness is reached.

  • 7

    Fluff the pre-cooked quinoa with a fork and place it on a plate.

  • 8

    Serve the seared salmon over the quinoa with the roasted broccoli on the side and 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 fresh lemon and a pinch of flaky sea salt.

NUTRITION

489kcal
Protein
41.2g
Fat
25.4g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

0.4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp 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 of the olive oil and a pinch of salt then roast for 15-20 minutes until the edges are tender.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until the desired doneness is reached.

  • 7

    Fluff the pre-cooked quinoa with a fork and place it on a plate.

  • 8

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