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 served over a bed of fluffy quinoa with tender roasted broccoli, all finished with a bright squeeze of lemon and a pinch of toasted sea salt.

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NUTRITION

475kcal
Protein
39g
Fat
23.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.75 teaspoon Extra Virgin 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 15-18 minutes until the edges are slightly browned.

  • 3

    While the broccoli roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Arrange the quinoa on a plate, top with the seared salmon and roasted broccoli, and drizzle the entire dish with fresh lemon juice before serving.

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 served over a bed of fluffy quinoa with tender roasted broccoli, all finished with a bright squeeze of lemon and a pinch of toasted sea salt.

NUTRITION

475kcal
Protein
39g
Fat
23.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.75 teaspoon Extra Virgin 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 15-18 minutes until the edges are slightly browned.

  • 3

    While the broccoli roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Arrange the quinoa on a plate, top with the seared salmon and roasted broccoli, and drizzle the entire dish with fresh lemon juice before serving.