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 wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

464kcal
Protein
40.5g
Fat
17.6g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon fillet

2/3 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and the stems are tender.

  • 4

    While the broccoli roasts, ensure your quinoa is cooked and fluffed; keep it warm.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 8

    Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 9

    Plate the fluffy quinoa alongside the roasted broccoli and top with the seared salmon.

  • 10

    Drizzle 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 wild salmon served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

464kcal
Protein
40.5g
Fat
17.6g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon fillet

2/3 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and the stems are tender.

  • 4

    While the broccoli roasts, ensure your quinoa is cooked and fluffed; keep it warm.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 8

    Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 9

    Plate the fluffy quinoa alongside the roasted broccoli and top with the seared salmon.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.