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: 7.9 oz Wild Sockeye Salmon fillet; 0.5 cup cooked Quinoa; 1.5 cups Broccoli florets; 1 tsp Extra Virgin Olive Oil; Pinch of sea salt and black pepper; 1 Lemon wedge

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 paired with fluffy quinoa and oven-roasted broccoli, featuring a perfectly crisp skin and a bright squeeze of lemon.

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NUTRITION

Protein

56.2g

Fat

16.9g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

7.9 oz Wild Sockeye Salmon fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

Pinch of sea salt and black pepper

1 Lemon wedge

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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 half of the olive oil and a pinch of 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 high-quality non-stick skillet over medium-high heat.
5
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes very crisp.
7
Carefully flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.
8
Warm the pre-cooked quinoa if necessary and fluff it with a fork.
9
Plate the salmon over the quinoa with the roasted broccoli on the side, and serve with a fresh lemon wedge for squeezing over the fish.