Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over a bed of fluffy quinoa and garlic-roasted broccoli, finished with a squeeze of bright lemon and a hint of toasted garlic.

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NUTRITION

487kcal
Protein
42.7g
Fat
18.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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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 the minced garlic, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Season the salmon with a pinch of sea salt and black pepper, then place it skin-side up in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes per side until it reaches your desired level of doneness and the exterior is golden.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 8

    Plate the salmon over the bed of quinoa with the roasted broccoli on the side.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Quinoa

Pan-seared wild salmon served over a bed of fluffy quinoa and garlic-roasted broccoli, finished with a squeeze of bright lemon and a hint of toasted garlic.

NUTRITION

487kcal
Protein
42.7g
Fat
18.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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 the minced garlic, then spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

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

  • 5

    Season the salmon with a pinch of sea salt and black pepper, then place it skin-side up in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes per side until it reaches your desired level of doneness and the exterior is golden.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 8

    Plate the salmon over the bed of quinoa with the roasted broccoli on the side.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.