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 fillet served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

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NUTRITION

477kcal
Protein
35.5g
Fat
24.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Wild Atlantic Salmon Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil and the minced garlic on a baking sheet, seasoning with a pinch of sea salt.

  • 3

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

  • 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 down.

  • 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 and fluff it with a fork.

  • 8

    Plate the salmon over the bed of quinoa with the roasted broccoli on the side.

  • 9

    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 fillet served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

NUTRITION

477kcal
Protein
35.5g
Fat
24.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Wild Atlantic Salmon Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil and the minced garlic on a baking sheet, seasoning with a pinch of sea salt.

  • 3

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

  • 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 down.

  • 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 and fluff it with a fork.

  • 8

    Plate the salmon over the bed of quinoa with the roasted broccoli on the side.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.