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 quinoa and roasted broccoli, finished with a pinch of flaky sea salt.

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NUTRITION

458kcal
Protein
43.0g
Fat
17.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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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 salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, cook the quinoa in water or vegetable broth according to package directions until fluffy.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 8

    Serve the seared salmon over the bed of quinoa with the roasted broccoli on the side, finishing with 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 quinoa and roasted broccoli, finished with a pinch of flaky sea salt.

NUTRITION

458kcal
Protein
43.0g
Fat
17.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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 salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, cook the quinoa in water or vegetable broth according to package directions until fluffy.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 8

    Serve the seared salmon over the bed of quinoa with the roasted broccoli on the side, finishing with a fresh squeeze of lemon juice.