Name: Seared Salmon Fillet with Roasted Broccoli and Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild Coho Salmon Fillet; 0.5 cup Cooked Quinoa; 1 cup Broccoli Florets; 0.5 tsp Avocado Oil; 1 tbsp Fresh Parsley, chopped; 1 tbsp Lemon Juice; Pinch of Sea Salt and Black Pepper

Seared Salmon Fillet with Roasted Broccoli and Herb 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 Herb Quinoa

Pan-seared wild salmon served over fluffy herb-flecked quinoa with a side of oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

40.8g

Fat

13.9g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Coho Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

0.5 tsp Avocado Oil

1 tbsp Fresh Parsley, chopped

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 small baking sheet with parchment paper.
2
Toss the broccoli florets with a tiny pinch of sea salt and roast for 15-18 minutes until the edges are slightly charred and tender.
3
While the broccoli roasts, pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.
5
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin gets crispy.
6
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
7
In a small bowl, fluff the warm cooked quinoa and stir in the fresh chopped parsley and lemon juice.
8
Serve the seared salmon over the bed of herb quinoa with the roasted broccoli on the side.