Grilled Salmon Quinoa Bowl with Roasted Vegetables

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

Grilled Salmon Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Quinoa Bowl with Roasted Vegetables

Enjoy a light and vibrant bowl featuring perfectly grilled salmon paired with fluffy quinoa, an assortment of roasted bell pepper, zucchini, and red onion, and a delicate drizzle of tangy natural yogurt. Enhanced with a hint of extra egg white for added protein, this bowl strikes a harmonious balance between savory flavors and fresh ingredients for a satisfying lunch.

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NUTRITION

385kcal
Protein
33.1g
Fat
15.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Salmon Fillet

1/5 cup Dry Quinoa

1 cup Mixed Roasted Vegetables

1 Egg White

1/4 cup Low-Fat Yogurt

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse the salmon fillet, then pat dry. Season lightly with salt and pepper if desired.

  • 3

    Grill the salmon for about 3-4 minutes per side until it flakes easily with a fork.

  • 4

    Meanwhile, rinse the quinoa thoroughly. In a small pot, add the quinoa with water (following package instructions) and simmer until water is absorbed. Use about 1/5 cup of dry quinoa for this dish.

  • 5

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Lightly toss them with a 1/2 teaspoon of olive oil and a pinch of salt.

  • 6

    Roast the vegetables in a preheated oven at 400°F for approximately 10-15 minutes, until tender.

  • 7

    Separately, boil or steam an egg white until cooked, then chop it finely.

  • 8

    Assemble the bowl by layering the cooked quinoa at the base, followed by roasted vegetables.

  • 9

    Top with the grilled salmon, then sprinkle the chopped egg white over the bowl.

  • 10

    Finish by drizzling 1/4 cup of natural low-fat yogurt over the top to add a tangy finish.

  • 11

    Serve warm and enjoy your balanced, flavorful lunch bowl.

Grilled Salmon Quinoa Bowl with Roasted Vegetables

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

Grilled Salmon Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Quinoa Bowl with Roasted Vegetables

Enjoy a light and vibrant bowl featuring perfectly grilled salmon paired with fluffy quinoa, an assortment of roasted bell pepper, zucchini, and red onion, and a delicate drizzle of tangy natural yogurt. Enhanced with a hint of extra egg white for added protein, this bowl strikes a harmonious balance between savory flavors and fresh ingredients for a satisfying lunch.

NUTRITION

385kcal
Protein
33.1g
Fat
15.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Salmon Fillet

1/5 cup Dry Quinoa

1 cup Mixed Roasted Vegetables

1 Egg White

1/4 cup Low-Fat Yogurt

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse the salmon fillet, then pat dry. Season lightly with salt and pepper if desired.

  • 3

    Grill the salmon for about 3-4 minutes per side until it flakes easily with a fork.

  • 4

    Meanwhile, rinse the quinoa thoroughly. In a small pot, add the quinoa with water (following package instructions) and simmer until water is absorbed. Use about 1/5 cup of dry quinoa for this dish.

  • 5

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Lightly toss them with a 1/2 teaspoon of olive oil and a pinch of salt.

  • 6

    Roast the vegetables in a preheated oven at 400°F for approximately 10-15 minutes, until tender.

  • 7

    Separately, boil or steam an egg white until cooked, then chop it finely.

  • 8

    Assemble the bowl by layering the cooked quinoa at the base, followed by roasted vegetables.

  • 9

    Top with the grilled salmon, then sprinkle the chopped egg white over the bowl.

  • 10

    Finish by drizzling 1/4 cup of natural low-fat yogurt over the top to add a tangy finish.

  • 11

    Serve warm and enjoy your balanced, flavorful lunch bowl.