Grilled Salmon over Crunchy Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Salmon over Crunchy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Salmon over Crunchy Quinoa and Roasted Broccoli

Fresh salmon fillet grilled to perfection and served over a bed of toasted quinoa and charred broccoli florets with a squeeze of bright lemon.

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NUTRITION

398kcal
Protein
40.9g
Fat
14.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Pink Salmon fillet

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon, juiced

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

  • 3

    Roast the broccoli for 12-15 minutes until the edges are tender and slightly charred.

  • 4

    Season the salmon fillet with the remaining salt and pepper, then brush with the rest of the olive oil.

  • 5

    Place the salmon on the grill and cook for 4-5 minutes per side until the internal temperature reaches 145°F and it flakes easily.

  • 6

    While the salmon rests, place the cooked quinoa in a dry non-stick skillet over medium heat for 3-4 minutes, stirring frequently until it becomes toasted and crunchy.

  • 7

    Assemble the bowl by layering the crunchy quinoa and roasted broccoli, topping with the grilled salmon, and finishing with a fresh squeeze of lemon juice.

Grilled Salmon over Crunchy Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Salmon over Crunchy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Salmon over Crunchy Quinoa and Roasted Broccoli

Fresh salmon fillet grilled to perfection and served over a bed of toasted quinoa and charred broccoli florets with a squeeze of bright lemon.

NUTRITION

398kcal
Protein
40.9g
Fat
14.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Pink Salmon fillet

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon, juiced

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat and preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

  • 3

    Roast the broccoli for 12-15 minutes until the edges are tender and slightly charred.

  • 4

    Season the salmon fillet with the remaining salt and pepper, then brush with the rest of the olive oil.

  • 5

    Place the salmon on the grill and cook for 4-5 minutes per side until the internal temperature reaches 145°F and it flakes easily.

  • 6

    While the salmon rests, place the cooked quinoa in a dry non-stick skillet over medium heat for 3-4 minutes, stirring frequently until it becomes toasted and crunchy.

  • 7

    Assemble the bowl by layering the crunchy quinoa and roasted broccoli, topping with the grilled salmon, and finishing with a fresh squeeze of lemon juice.