Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant bowl featuring tender, lightly seasoned salmon paired with a bed of fluffy quinoa and crisp roasted broccoli. Finished with a refreshing lemon tahini yogurt drizzle, this lunch bowl is both hearty and uplifting, delivering a balance of savory flavors and a bright, citrus finish.

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NUTRITION

401kcal
Protein
40.1g
Fat
16.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

1/8 tbsp Tahini

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the broccoli.

  • 2

    Season the salmon fillet lightly with salt, pepper, and a squeeze of lemon juice. Set aside.

  • 3

    Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 4

    Roast the broccoli in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 5

    While the broccoli roasts, cook quinoa according to package instructions if not already prepared.

  • 6

    For the lemon tahini drizzle, mix the nonfat Greek yogurt, tahini, lemon juice, and a pinch of salt in a small bowl until smooth.

  • 7

    In a bowl, assemble the quinoa as a base, top with the roasted broccoli, and then place the salmon (either pan-seared or baked as preferred) on top.

  • 8

    Drizzle the lemon tahini mixture over the bowl and serve immediately.

Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant bowl featuring tender, lightly seasoned salmon paired with a bed of fluffy quinoa and crisp roasted broccoli. Finished with a refreshing lemon tahini yogurt drizzle, this lunch bowl is both hearty and uplifting, delivering a balance of savory flavors and a bright, citrus finish.

NUTRITION

401kcal
Protein
40.1g
Fat
16.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

1/8 tbsp Tahini

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the broccoli.

  • 2

    Season the salmon fillet lightly with salt, pepper, and a squeeze of lemon juice. Set aside.

  • 3

    Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 4

    Roast the broccoli in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 5

    While the broccoli roasts, cook quinoa according to package instructions if not already prepared.

  • 6

    For the lemon tahini drizzle, mix the nonfat Greek yogurt, tahini, lemon juice, and a pinch of salt in a small bowl until smooth.

  • 7

    In a bowl, assemble the quinoa as a base, top with the roasted broccoli, and then place the salmon (either pan-seared or baked as preferred) on top.

  • 8

    Drizzle the lemon tahini mixture over the bowl and serve immediately.