Seared Salmon Filet with Roasted Broccoli and Lemon Quinoa

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

Seared Salmon Filet with Roasted Broccoli and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Lemon Quinoa

Pan-seared wild salmon served over fluffy lemon-infused quinoa and tender roasted broccoli, finished with a bright and zesty citrus zing.

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NUTRITION

453kcal
Protein
49.1g
Fat
15.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Lemon Zest

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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 and black pepper on the prepared baking sheet.

  • 3

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

  • 4

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

  • 5

    Season the salmon filet with a pinch of salt and pepper, then sear for 4-5 minutes per side until golden and the center is just opaque.

  • 6

    In a small bowl, fluff the warm cooked quinoa and stir in the lemon juice and lemon zest.

  • 7

    Plate the lemon quinoa as a base, top with the seared salmon, and serve with the roasted broccoli on the side.

Seared Salmon Filet with Roasted Broccoli and Lemon Quinoa

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

Seared Salmon Filet with Roasted Broccoli and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Lemon Quinoa

Pan-seared wild salmon served over fluffy lemon-infused quinoa and tender roasted broccoli, finished with a bright and zesty citrus zing.

NUTRITION

453kcal
Protein
49.1g
Fat
15.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Lemon Zest

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 and black pepper on the prepared baking sheet.

  • 3

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

  • 4

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

  • 5

    Season the salmon filet with a pinch of salt and pepper, then sear for 4-5 minutes per side until golden and the center is just opaque.

  • 6

    In a small bowl, fluff the warm cooked quinoa and stir in the lemon juice and lemon zest.

  • 7

    Plate the lemon quinoa as a base, top with the seared salmon, and serve with the roasted broccoli on the side.