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 sockeye salmon with crispy skin served over fluffy quinoa and oven-roasted broccoli florets, finished with a bright squeeze of lemon.

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NUTRITION

405kcal
Protein
41.2g
Fat
13.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    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 until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave and fluff it with a fork.

  • 8

    Plate the quinoa and top with the seared salmon, serving the roasted broccoli on the side 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 sockeye salmon with crispy skin served over fluffy quinoa and oven-roasted broccoli florets, finished with a bright squeeze of lemon.

NUTRITION

405kcal
Protein
41.2g
Fat
13.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    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 until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave and fluff it with a fork.

  • 8

    Plate the quinoa and top with the seared salmon, serving the roasted broccoli on the side with a fresh squeeze of lemon juice.