Name: Pan-Seared Salmon with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 1/2 cup Quinoa, cooked; 1 1/2 cups Broccoli florets; 1 cup Baby Spinach; 1 teaspoon Avocado Oil; 1 tablespoon Lemon Juice

Pan-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.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Broccoli and Quinoa

Crispy-skinned salmon seared to perfection and served over fluffy quinoa with roasted broccoli and a handful of fresh baby spinach for a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.6g

Fat

20.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Quinoa, cooked

1 1/2 cups Broccoli florets

1 cup Baby Spinach

1 teaspoon Avocado Oil

1 tablespoon 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 avocado oil and a pinch of sea salt.
3
Spread the broccoli on the baking sheet and roast for 15 minutes until the edges are charred and tender.
4
Pat the salmon fillet dry and season both sides with salt and pepper.
5
Heat the remaining oil in a medium skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and press gently for a few seconds to ensure even contact.
7
Sear the salmon for 4 to 5 minutes until the skin is crispy and golden.
8
Flip the fillet and cook for another 2 to 3 minutes until it reaches your preferred level of doneness.
9
Warm the cooked quinoa in a bowl and toss it with the fresh baby spinach and lemon juice until the leaves just begin to wilt.
10
Serve the pan-seared salmon over the bed of lemony quinoa and spinach alongside the roasted broccoli.