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 bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

448kcal
Protein
41.9g
Fat
18.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 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 salt, then roast until the edges are golden and crispy.

  • 3

    Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet with the remaining oil until the skin is perfectly crisp.

  • 5

    Divide the quinoa and broccoli between plates and top with the seared salmon and a fresh squeeze of lemon.

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 bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

448kcal
Protein
41.9g
Fat
18.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh 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 salt, then roast until the edges are golden and crispy.

  • 3

    Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet with the remaining oil until the skin is perfectly crisp.

  • 5

    Divide the quinoa and broccoli between plates and top with the seared salmon and a fresh squeeze of lemon.