Name: Seared Salmon Fillet with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Salmon Fillet; 0.5 cup Cooked Quinoa; 2 cups Broccoli Florets; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

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

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NUTRITION

Protein

45.7g

Fat

18.7g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.
3
While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until just opaque.
6
Warm the pre-cooked quinoa and portion it onto the center of a plate.
7
Top the quinoa with the seared salmon and serve the roasted broccoli on the side, finishing the entire dish with a drizzle of fresh lemon juice.