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 lemon and a pinch of flaky sea salt.

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NUTRITION

440kcal
Protein
41.7g
Fat
17.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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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 spread them on the baking sheet and roast for 15-20 minutes until the edges are crisp.

  • 3

    While the broccoli is roasting, prepare your quinoa according to package directions or reheat pre-cooked quinoa until fluffy.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

    Serve the seared salmon over the bed of quinoa with the roasted broccoli on the side, finishing the dish with a fresh squeeze of lemon juice and a final pinch of flaky sea salt.

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 lemon and a pinch of flaky sea salt.

NUTRITION

440kcal
Protein
41.7g
Fat
17.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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 spread them on the baking sheet and roast for 15-20 minutes until the edges are crisp.

  • 3

    While the broccoli is roasting, prepare your quinoa according to package directions or reheat pre-cooked quinoa until fluffy.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

    Serve the seared salmon over the bed of quinoa with the roasted broccoli on the side, finishing the dish with a fresh squeeze of lemon juice and a final pinch of flaky sea salt.