Seared Salmon Fillet with Steamed Broccoli and Quinoa

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

Seared Salmon Fillet with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared sockeye salmon served over fluffy quinoa with a side of steamed broccoli, all finished with a bright squeeze of zesty lemon.

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NUTRITION

399kcal
Protein
54.3g
Fat
11.6g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

8.3 oz Wild Sockeye Salmon Fillet

1/4 cup Cooked Quinoa

1 cup Steamed Broccoli Florets

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa and cook in water or low-sodium vegetable broth until the liquid is absorbed and grains are tender.

  • 2

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt, black pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately 4 minutes per side until the exterior is crisp and golden.

  • 4

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until they are tender-crisp and vibrant green.

  • 5

    Arrange the cooked quinoa on a plate, top with the seared salmon, and serve the broccoli on the side with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Steamed Broccoli and Quinoa

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

Seared Salmon Fillet with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Quinoa

Pan-seared sockeye salmon served over fluffy quinoa with a side of steamed broccoli, all finished with a bright squeeze of zesty lemon.

NUTRITION

399kcal
Protein
54.3g
Fat
11.6g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

8.3 oz Wild Sockeye Salmon Fillet

1/4 cup Cooked Quinoa

1 cup Steamed Broccoli Florets

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa and cook in water or low-sodium vegetable broth until the liquid is absorbed and grains are tender.

  • 2

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt, black pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately 4 minutes per side until the exterior is crisp and golden.

  • 4

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until they are tender-crisp and vibrant green.

  • 5

    Arrange the cooked quinoa on a plate, top with the seared salmon, and serve the broccoli on the side with a fresh squeeze of lemon juice.