Citrus-Glazed Salmon with Ancient Grain Buddha Bowl

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

Citrus-Glazed Salmon with Ancient Grain Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Glazed Salmon with Ancient Grain Buddha Bowl

Savor the fresh and vibrant flavors of a tangy citrus-glazed salmon paired with a hearty ancient grain and veggie bowl. This dish combines succulent 5-ounce salmon, lightly coated in a bright orange-honey glaze, with a bed of fluffy quinoa, crisp spinach, and shredded carrots, offering a balanced mix of textures and a burst of natural sweetness and zest.

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NUTRITION

470kcal
Protein
34.8g
Fat
20.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/4 cup Shredded Carrots

1/4 cup Fresh Orange Juice

1 tsp Honey

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the orange juice, honey, and Dijon mustard to create the citrus glaze.

  • 3

    Place the salmon fillet on a lined baking sheet and brush generously with the citrus glaze.

  • 4

    Bake the salmon in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the salmon is baking, warm the cooked quinoa slightly over low heat and prepare your vegetables.

  • 6

    In a bowl, combine the quinoa with baby spinach and shredded carrots.

  • 7

    Once the salmon is done, serve it atop or beside the ancient grain bowl, drizzle any remaining glaze over the dish, and enjoy your balanced, flavorful meal.

Citrus-Glazed Salmon with Ancient Grain Buddha Bowl

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

Citrus-Glazed Salmon with Ancient Grain Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Glazed Salmon with Ancient Grain Buddha Bowl

Savor the fresh and vibrant flavors of a tangy citrus-glazed salmon paired with a hearty ancient grain and veggie bowl. This dish combines succulent 5-ounce salmon, lightly coated in a bright orange-honey glaze, with a bed of fluffy quinoa, crisp spinach, and shredded carrots, offering a balanced mix of textures and a burst of natural sweetness and zest.

NUTRITION

470kcal
Protein
34.8g
Fat
20.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/4 cup Shredded Carrots

1/4 cup Fresh Orange Juice

1 tsp Honey

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the orange juice, honey, and Dijon mustard to create the citrus glaze.

  • 3

    Place the salmon fillet on a lined baking sheet and brush generously with the citrus glaze.

  • 4

    Bake the salmon in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.

  • 5

    While the salmon is baking, warm the cooked quinoa slightly over low heat and prepare your vegetables.

  • 6

    In a bowl, combine the quinoa with baby spinach and shredded carrots.

  • 7

    Once the salmon is done, serve it atop or beside the ancient grain bowl, drizzle any remaining glaze over the dish, and enjoy your balanced, flavorful meal.