Seared Salmon with Roasted Broccoli and Cheesy 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 Cheesy Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Cheesy Quinoa

Pan-seared salmon served over creamy protein-packed quinoa and roasted broccoli, finished with a dusting of salty parmesan.

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NUTRITION

488kcal
Protein
44.6g
Fat
21.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/3 cup Cooked Quinoa

2 cups Broccoli Florets

1/2 cup Nonfat Greek Yogurt

1.5 tbsp Shredded Parmesan Cheese

0.5 tsp Extra Virgin Olive Oil

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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 a light spray of oil or a tiny drop of the olive oil, season with salt and pepper, and roast for 15-18 minutes until the edges are crispy.

  • 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 sea salt and black pepper, then sear for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 5

    In a small mixing bowl, combine the warm cooked quinoa with the Greek yogurt and parmesan cheese, stirring until it becomes a thick, creamy consistency.

  • 6

    Plate the cheesy quinoa and roasted broccoli, then top with the seared salmon fillet to serve.

Seared Salmon with Roasted Broccoli and Cheesy 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 Cheesy Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Cheesy Quinoa

Pan-seared salmon served over creamy protein-packed quinoa and roasted broccoli, finished with a dusting of salty parmesan.

NUTRITION

488kcal
Protein
44.6g
Fat
21.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/3 cup Cooked Quinoa

2 cups Broccoli Florets

1/2 cup Nonfat Greek Yogurt

1.5 tbsp Shredded Parmesan Cheese

0.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a light spray of oil or a tiny drop of the olive oil, season with salt and pepper, and roast for 15-18 minutes until the edges are crispy.

  • 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 sea salt and black pepper, then sear for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 5

    In a small mixing bowl, combine the warm cooked quinoa with the Greek yogurt and parmesan cheese, stirring until it becomes a thick, creamy consistency.

  • 6

    Plate the cheesy quinoa and roasted broccoli, then top with the seared salmon fillet to serve.