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 lemon and a sprinkle of toasted sesame seeds.

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NUTRITION

380kcal
Protein
31.4g
Fat
18.1g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Atlantic Salmon fillet

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1/2 tsp Extra Virgin Olive Oil

Pinch of sea salt and black pepper

Lemon wedge for serving

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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 tender and slightly charred.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 7

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

  • 8

    Plate the salmon alongside the roasted broccoli and quinoa, finishing with a fresh squeeze of lemon juice.

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 lemon and a sprinkle of toasted sesame seeds.

NUTRITION

380kcal
Protein
31.4g
Fat
18.1g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Atlantic Salmon fillet

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1/2 tsp Extra Virgin Olive Oil

Pinch of sea salt and black pepper

Lemon wedge for serving

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 tender and slightly charred.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 7

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

  • 8

    Plate the salmon alongside the roasted broccoli and quinoa, finishing with a fresh squeeze of lemon juice.