Seared Salmon with Roasted Veggies and Quinoa

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

Seared Salmon with Roasted Veggies and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Veggies and Quinoa

Pan-seared salmon served over fluffy quinoa with roasted broccoli and bell peppers, finished with a squeeze of lemon and crisp golden edges.

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NUTRITION

441kcal
Protein
33.5g
Fat
21.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets and sliced red bell peppers with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

  • 3

    Roast the vegetables for 15-18 minutes until they are tender and have slightly charred edges.

  • 4

    While the vegetables roast, season the salmon fillet with a pinch of sea 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 hot pan and sear for about 4 minutes on each side, or until the internal temperature reaches 145°F and the skin is crisp.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 8

    Plate the salmon over the bed of quinoa and serve alongside the roasted vegetables with an optional squeeze of fresh lemon juice.

Seared Salmon with Roasted Veggies and Quinoa

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

Seared Salmon with Roasted Veggies and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Veggies and Quinoa

Pan-seared salmon served over fluffy quinoa with roasted broccoli and bell peppers, finished with a squeeze of lemon and crisp golden edges.

NUTRITION

441kcal
Protein
33.5g
Fat
21.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets and sliced red bell peppers with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

  • 3

    Roast the vegetables for 15-18 minutes until they are tender and have slightly charred edges.

  • 4

    While the vegetables roast, season the salmon fillet with a pinch of sea 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 hot pan and sear for about 4 minutes on each side, or until the internal temperature reaches 145°F and the skin is crisp.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff it with a fork.

  • 8

    Plate the salmon over the bed of quinoa and serve alongside the roasted vegetables with an optional squeeze of fresh lemon juice.