Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Quinoa

Pan-seared wild salmon served over garlic-infused quinoa with tender roasted broccoli, finished with a bright squeeze of zesty lemon.

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NUTRITION

483kcal
Protein
54.4g
Fat
22.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

Pinch of Sea Salt and Black Pepper

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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 and a pinch of salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 6

    In a small bowl, fluff the warm cooked quinoa and stir in the minced garlic and lemon juice.

  • 7

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

Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Quinoa

Pan-seared wild salmon served over garlic-infused quinoa with tender roasted broccoli, finished with a bright squeeze of zesty lemon.

NUTRITION

483kcal
Protein
54.4g
Fat
22.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

Pinch of Sea Salt and Black Pepper

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 and a pinch of salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 6

    In a small bowl, fluff the warm cooked quinoa and stir in the minced garlic and lemon juice.

  • 7

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