Name: Seared Salmon Fillet with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Sockeye Salmon Fillet; 0.5 cup Cooked Quinoa; 2 cups Broccoli Florets; 1 teaspoon Avocado Oil; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over fluffy quinoa and tender roasted broccoli, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

45.5g

Fat

15.1g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon 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 of the avocado oil and a pinch of salt then spread them in a single layer on the baking sheet.
3
Roast the broccoli until the edges are tender and slightly charred.
4
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper then place it skin-side down in the hot pan.
6
Sear the salmon until the skin is crisp then flip and cook until the fish is opaque and flakes easily.
7
Warm the pre-cooked quinoa in a small saucepan or microwave.
8
Plate the salmon over the quinoa and roasted broccoli then finish with a fresh squeeze of lemon juice.