Seared Salmon 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared salmon and roasted broccoli served over quinoa, finished with a bright squeeze of lemon and crunchy sea salt.

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NUTRITION

462kcal
Protein
44.4g
Fat
18.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

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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 tiny drop of avocado oil and a pinch of salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, ensure your quinoa is cooked and fluffy, keeping it warm until serving.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until it is cooked through to your preference.

  • 8

    Plate the salmon over the bed of quinoa with the roasted broccoli on the side, finishing the dish with a fresh squeeze of lemon and a sprinkle of crunchy sea salt.

Seared Salmon 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Quinoa

Pan-seared salmon and roasted broccoli served over quinoa, finished with a bright squeeze of lemon and crunchy sea salt.

NUTRITION

462kcal
Protein
44.4g
Fat
18.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a tiny drop of avocado oil and a pinch of salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, ensure your quinoa is cooked and fluffy, keeping it warm until serving.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until it is cooked through to your preference.

  • 8

    Plate the salmon over the bed of quinoa with the roasted broccoli on the side, finishing the dish with a fresh squeeze of lemon and a sprinkle of crunchy sea salt.