Herb-Crusted Pan Seared Salmon with Quinoa

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

Herb-Crusted Pan Seared Salmon with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Quinoa

Enjoy a vibrant dish featuring a perfectly pan-seared salmon fillet with a light herb crust, served atop a bed of fluffy quinoa and fresh spinach. Zested with a touch of lemon and finished with a drizzle of olive oil, this meal balances rich flavors and textures for a satisfying dinner.

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NUTRITION

465kcal
Protein
36.8g
Fat
25.1g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Parsley

1 tbsp Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 2

    In a small bowl, combine chopped fresh parsley, dill, and zest from half a lemon.

  • 3

    Lightly press the herb mixture onto the top of the salmon fillet.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon, herb-side down first, and sear for about 3-4 minutes.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes or until cooked to your desired doneness.

  • 6

    Meanwhile, warm the cooked quinoa if necessary and toss with baby spinach and a squeeze of lemon juice.

  • 7

    Plate a bed of quinoa and spinach, then top with the herb-crusted salmon. Serve immediately.

Herb-Crusted Pan Seared Salmon with Quinoa

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

Herb-Crusted Pan Seared Salmon with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Quinoa

Enjoy a vibrant dish featuring a perfectly pan-seared salmon fillet with a light herb crust, served atop a bed of fluffy quinoa and fresh spinach. Zested with a touch of lemon and finished with a drizzle of olive oil, this meal balances rich flavors and textures for a satisfying dinner.

NUTRITION

465kcal
Protein
36.8g
Fat
25.1g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Parsley

1 tbsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 2

    In a small bowl, combine chopped fresh parsley, dill, and zest from half a lemon.

  • 3

    Lightly press the herb mixture onto the top of the salmon fillet.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon, herb-side down first, and sear for about 3-4 minutes.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes or until cooked to your desired doneness.

  • 6

    Meanwhile, warm the cooked quinoa if necessary and toss with baby spinach and a squeeze of lemon juice.

  • 7

    Plate a bed of quinoa and spinach, then top with the herb-crusted salmon. Serve immediately.