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 Atlantic Salmon; 0.5 cup cooked Quinoa; 2 cups Broccoli Florets; 1 teaspoon Avocado Oil; 1 tablespoon Lemon Juice; Pinch of Garlic Powder, Sea Salt, and Black Pepper

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 oven-roasted broccoli florets, finished with a squeeze of lemon and a hint of toasted garlic.

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NUTRITION

Protein

43.3g

Fat

21g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.5 cup cooked Quinoa

2 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Sea Salt, and Black Pepper

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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, garlic powder, salt, and pepper on the prepared baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly crispy.
4
While the broccoli is roasting, heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.
5
Season the salmon fillet with a pinch of salt and pepper, then place it in the pan skin-side up.
6
Sear the salmon for 4 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.
7
Warm the pre-cooked quinoa and fluff it with a fork before placing it on a plate.
8
Serve the seared salmon over the quinoa with the roasted broccoli on the side, finishing the dish with a fresh squeeze of lemon juice.