Seared Salmon Filet 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 Filet with Roasted Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Garlic Quinoa

Pan-seared wild salmon served alongside garlic-infused quinoa and tender roasted broccoli florets with a hint of charred lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
56.8g
Fat
22.1g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Salmon Fillet

1/4 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Avocado Oil

1 clove Garlic, minced

1/2 Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the minced garlic and a light spray of avocado oil, then roast for 15-20 minutes until the edges are golden.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil and sear the salmon for 4-5 minutes per side until the skin is crisp.

  • 5

    While the salmon rests, fluff the pre-cooked quinoa in a small pan with the remaining garlic and a squeeze of fresh lemon juice.

  • 6

    Plate the seared salmon over the warm garlic quinoa and serve with the roasted broccoli and a final squeeze of charred lemon.

Seared Salmon Filet 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 Filet with Roasted Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Garlic Quinoa

Pan-seared wild salmon served alongside garlic-infused quinoa and tender roasted broccoli florets with a hint of charred lemon.

NUTRITION

515kcal
Protein
56.8g
Fat
22.1g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Salmon Fillet

1/4 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Avocado Oil

1 clove Garlic, minced

1/2 Lemon

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the minced garlic and a light spray of avocado oil, then roast for 15-20 minutes until the edges are golden.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil and sear the salmon for 4-5 minutes per side until the skin is crisp.

  • 5

    While the salmon rests, fluff the pre-cooked quinoa in a small pan with the remaining garlic and a squeeze of fresh lemon juice.

  • 6

    Plate the seared salmon over the warm garlic quinoa and serve with the roasted broccoli and a final squeeze of charred lemon.