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: 6.5 oz Wild Atlantic Salmon; 0.5 cup cooked Quinoa; 1.5 cups Broccoli Florets; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Pinch of 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 salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

44.4g

Fat

18.4g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.5 cup cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of 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 olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
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 sea salt and black pepper, then place it in the skillet skin-side down.
6
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque throughout.
7
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
8
Plate the salmon over the bed of fluffy quinoa with the roasted broccoli on the side.
9
Drizzle the fresh lemon juice over the salmon and vegetables before serving.