Herb-Crusted Baked Salmon with Quinoa Bowl

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

Herb-Crusted Baked Salmon with Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Quinoa Bowl

Enjoy a vibrant bowl featuring succulent baked salmon with a zesty herb crust, served atop a nourishing bed of fluffy quinoa mixed with fresh spinach and cherry tomatoes. This meal offers a delicate balance of savory seafood and bright, garden-fresh flavors that come together in a wholesome, satisfying dish.

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NUTRITION

510kcal
Protein
38.4g
Fat
28.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.5 cup cooked Quinoa

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 tbsp Almond Flour

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry with a paper towel. Brush it lightly with olive oil and season with salt and pepper.

  • 3

    Combine almond flour, chopped fresh basil, and a squeeze of lemon juice in a small bowl. Press this herb mixture onto the top of the salmon fillet to form a crust.

  • 4

    Place the salmon on the baking sheet and bake for 12-15 minutes until it flakes easily with a fork.

  • 5

    While the salmon is baking, prepare the quinoa bowl. In a bowl, combine the cooked quinoa, fresh spinach, and halved cherry tomatoes.

  • 6

    Drizzle a little extra olive oil and lemon juice over the quinoa mixture, and season with salt and pepper.

  • 7

    Once the salmon is done, place it atop the quinoa bowl, and garnish with a few extra basil leaves if desired.

  • 8

    Serve immediately and enjoy a balanced, flavorful meal.

Herb-Crusted Baked Salmon with Quinoa Bowl

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

Herb-Crusted Baked Salmon with Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Quinoa Bowl

Enjoy a vibrant bowl featuring succulent baked salmon with a zesty herb crust, served atop a nourishing bed of fluffy quinoa mixed with fresh spinach and cherry tomatoes. This meal offers a delicate balance of savory seafood and bright, garden-fresh flavors that come together in a wholesome, satisfying dish.

NUTRITION

510kcal
Protein
38.4g
Fat
28.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.5 cup cooked Quinoa

1 cup Fresh Spinach

0.5 cup Cherry Tomatoes

1 tbsp Almond Flour

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry with a paper towel. Brush it lightly with olive oil and season with salt and pepper.

  • 3

    Combine almond flour, chopped fresh basil, and a squeeze of lemon juice in a small bowl. Press this herb mixture onto the top of the salmon fillet to form a crust.

  • 4

    Place the salmon on the baking sheet and bake for 12-15 minutes until it flakes easily with a fork.

  • 5

    While the salmon is baking, prepare the quinoa bowl. In a bowl, combine the cooked quinoa, fresh spinach, and halved cherry tomatoes.

  • 6

    Drizzle a little extra olive oil and lemon juice over the quinoa mixture, and season with salt and pepper.

  • 7

    Once the salmon is done, place it atop the quinoa bowl, and garnish with a few extra basil leaves if desired.

  • 8

    Serve immediately and enjoy a balanced, flavorful meal.