Seared Salmon with Roasted Broccoli and Lemon-Garlic 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-Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lemon-Garlic Quinoa

Pan-seared salmon and roasted broccoli served over fluffy lemon-garlic quinoa, finished with a bright squeeze of citrus and a touch of toasted garlic.

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NUTRITION

482kcal
Protein
43.2g
Fat
20.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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 a teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

  • 5

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 6

    In a small bowl, fluff the warm cooked quinoa and stir in the minced garlic and fresh lemon juice.

  • 7

    Plate the lemon-garlic quinoa as a base, top with the seared salmon fillet, and serve the roasted broccoli on the side.

Seared Salmon with Roasted Broccoli and Lemon-Garlic 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-Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Lemon-Garlic Quinoa

Pan-seared salmon and roasted broccoli served over fluffy lemon-garlic quinoa, finished with a bright squeeze of citrus and a touch of toasted garlic.

NUTRITION

482kcal
Protein
43.2g
Fat
20.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half a teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

  • 5

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 6

    In a small bowl, fluff the warm cooked quinoa and stir in the minced garlic and fresh lemon juice.

  • 7

    Plate the lemon-garlic quinoa as a base, top with the seared salmon fillet, and serve the roasted broccoli on the side.