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 sockeye 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

460kcal
Protein
44.7g
Fat
18g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, garlic powder, and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.

  • 4

    While broccoli roasts, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the fluffy quinoa alongside the roasted broccoli and top with the seared salmon.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.

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 sockeye 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

460kcal
Protein
44.7g
Fat
18g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, garlic powder, and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.

  • 4

    While broccoli roasts, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 8

    Plate the fluffy quinoa alongside the roasted broccoli and top with the seared salmon.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.