Seared Salmon with Roasted Broccoli and Lemon 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 Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lemon Quinoa

Pan-seared sockeye salmon and roasted broccoli served over lemon quinoa, featuring tender florets with a light, charred finish.

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NUTRITION

375kcal
Protein
44.1g
Fat
12.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Sockeye Salmon Fillet

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

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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 to 20 minutes until the edges are tender and slightly caramelized.

  • 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 pan skin-side down.

  • 6

    Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

    In a small bowl, toss the cooked quinoa with lemon juice and fresh lemon zest to brighten the flavor.

  • 8

    Plate the lemon quinoa alongside the roasted broccoli and top with the seared salmon fillet.

Seared Salmon with Roasted Broccoli and Lemon 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 Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lemon Quinoa

Pan-seared sockeye salmon and roasted broccoli served over lemon quinoa, featuring tender florets with a light, charred finish.

NUTRITION

375kcal
Protein
44.1g
Fat
12.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Sockeye Salmon Fillet

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

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 to 20 minutes until the edges are tender and slightly caramelized.

  • 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 pan skin-side down.

  • 6

    Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

    In a small bowl, toss the cooked quinoa with lemon juice and fresh lemon zest to brighten the flavor.

  • 8

    Plate the lemon quinoa alongside the roasted broccoli and top with the seared salmon fillet.