Name: Seared Salmon with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Sockeye Salmon; 3/4 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared wild sockeye salmon served over fluffy quinoa and lemon-roasted broccoli florets with golden crispy edges.

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NUTRITION

Protein

46.8g

Fat

15.5g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

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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 of the olive oil, garlic powder, salt, and pepper.
3
Spread the broccoli on the baking sheet and roast until the edges are crispy and tender.
4
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 and sear until a golden crust forms on the bottom.
7
Flip the fillet carefully and continue cooking until the fish is opaque and flakes easily with a fork.
8
Fluff the pre-cooked quinoa in a small bowl and stir in the fresh lemon juice.
9
Serve the seared salmon over the bed of bright quinoa alongside the roasted broccoli.