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

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NUTRITION

415kcal
Protein
48.3g
Fat
14.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

7oz Wild Coho Salmon

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1/2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss broccoli florets with half of the olive oil and roast for 15-20 minutes until edges are tender and browned.

  • 3

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 4

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

  • 5

    Sear the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for 2-3 more minutes.

  • 6

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

NUTRITION

415kcal
Protein
48.3g
Fat
14.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

7oz Wild Coho Salmon

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1/2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss broccoli florets with half of the olive oil and roast for 15-20 minutes until edges are tender and browned.

  • 3

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 4

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

  • 5

    Sear the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for 2-3 more minutes.

  • 6

    Serve the salmon over warm quinoa with the roasted broccoli and a fresh squeeze of lemon juice.