Name: Seared Salmon with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Sockeye Salmon; 0.5 cup Cooked Quinoa; 2 cups Broccoli florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon minced Garlic

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over a bed of fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a hint of toasted garlic.

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NUTRITION

Protein

45.6g

Fat

19.1g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

2 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon minced Garlic

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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 one teaspoon of olive oil and the minced garlic, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, ensure your quinoa is cooked and fluffy, keeping it warm until serving.
5
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
6
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp and golden.
8
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
9
Plate the quinoa and roasted broccoli, top with the seared salmon, and finish with a fresh squeeze of lemon juice.