Seared Salmon with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

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NUTRITION

422kcal
Protein
39.2g
Fat
17.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 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 15-18 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    Warm the pre-cooked quinoa in a small pot or microwave if needed.

  • 9

    Plate the salmon alongside the roasted broccoli and quinoa, drizzling the entire dish with fresh lemon juice before serving.

Seared Salmon with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

NUTRITION

422kcal
Protein
39.2g
Fat
17.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-18 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    Warm the pre-cooked quinoa in a small pot or microwave if needed.

  • 9

    Plate the salmon alongside the roasted broccoli and quinoa, drizzling the entire dish with fresh lemon juice before serving.