Seared Salmon Fillet with Steamed Broccoli and Quinoa

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

Seared Salmon Fillet with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared sockeye salmon served alongside fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

443kcal
Protein
46.6g
Fat
14.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water and cook according to package directions until fluffy and the germ has separated.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until tender-crisp and vibrant green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 3 to 4 minutes until opaque throughout.

  • 6

    Arrange the salmon, quinoa, and broccoli on a plate and drizzle the fresh lemon juice over the fish and vegetables before serving.

Seared Salmon Fillet with Steamed Broccoli and Quinoa

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

Seared Salmon Fillet with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared sockeye salmon served alongside fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

443kcal
Protein
46.6g
Fat
14.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water and cook according to package directions until fluffy and the germ has separated.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until tender-crisp and vibrant green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 3 to 4 minutes until opaque throughout.

  • 6

    Arrange the salmon, quinoa, and broccoli on a plate and drizzle the fresh lemon juice over the fish and vegetables before serving.