Herb-Crusted Salmon Bowl with Southwest Vegetables

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

Herb-Crusted Salmon Bowl with Southwest Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon Bowl with Southwest Vegetables

Enjoy a vibrant bowl featuring a perfectly herb-crusted salmon fillet atop a bed of fluffy quinoa and a medley of southwest vegetables. This dish combines the richness of the salmon with the crunchy sweetness of corn and beans, accented by fresh bell pepper, red onion, and zucchini for a satisfying and balanced meal.

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NUTRITION

522kcal
Protein
35.2g
Fat
21.4g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Quinoa

1/4 cup Black Beans (drained)

1/4 cup Corn

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1/4 cup chopped Zucchini

2 tbsp Fresh Herbs (Parsley, Dill)

1 tsp Olive Oil

Spices (Garlic Powder, Paprika, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Drizzle with olive oil and season generously with garlic powder, paprika, salt, and pepper. Sprinkle chopped fresh herbs over the top for extra flavor.

  • 3

    Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon is baking, prepare the southwest vegetable mix. In a bowl, combine the diced red bell pepper, red onion, zucchini, corn, and black beans.

  • 5

    Gently mix in the cooked quinoa and additional fresh herbs. Adjust seasoning with a pinch of salt and pepper if needed.

  • 6

    Once the salmon is ready, layer it over the quinoa and vegetable bowl. Serve immediately and enjoy your nutritious, flavorful meal.

Herb-Crusted Salmon Bowl with Southwest Vegetables

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

Herb-Crusted Salmon Bowl with Southwest Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon Bowl with Southwest Vegetables

Enjoy a vibrant bowl featuring a perfectly herb-crusted salmon fillet atop a bed of fluffy quinoa and a medley of southwest vegetables. This dish combines the richness of the salmon with the crunchy sweetness of corn and beans, accented by fresh bell pepper, red onion, and zucchini for a satisfying and balanced meal.

NUTRITION

522kcal
Protein
35.2g
Fat
21.4g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Quinoa

1/4 cup Black Beans (drained)

1/4 cup Corn

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1/4 cup chopped Zucchini

2 tbsp Fresh Herbs (Parsley, Dill)

1 tsp Olive Oil

Spices (Garlic Powder, Paprika, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Drizzle with olive oil and season generously with garlic powder, paprika, salt, and pepper. Sprinkle chopped fresh herbs over the top for extra flavor.

  • 3

    Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon is baking, prepare the southwest vegetable mix. In a bowl, combine the diced red bell pepper, red onion, zucchini, corn, and black beans.

  • 5

    Gently mix in the cooked quinoa and additional fresh herbs. Adjust seasoning with a pinch of salt and pepper if needed.

  • 6

    Once the salmon is ready, layer it over the quinoa and vegetable bowl. Serve immediately and enjoy your nutritious, flavorful meal.