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 salmon fillets served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and a sprinkle of toasted sea salt.

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NUTRITION

540kcal
Protein
34.2g
Fat
32.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

  • 6

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the salmon alongside the fluffy 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 salmon fillets served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and a sprinkle of toasted sea salt.

NUTRITION

540kcal
Protein
34.2g
Fat
32.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

  • 6

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

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