Pan-Seared Crispy Skin Salmon Bowl with Citrus Quinoa

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

Pan-Seared Crispy Skin Salmon Bowl with Citrus Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Crispy Skin Salmon Bowl with Citrus Quinoa

Savor the crispiness of perfectly seared salmon paired with a vibrant citrus quinoa salad. Juicy salmon with a crispy skin meets the bright flavors of orange segments and a subtle hint of avocado, all served on a bed of fresh spinach. This bowl is as pleasing to the palate as it is balanced nutritionally.

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NUTRITION

562kcal
Protein
37.8g
Fat
30.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Cooked Quinoa

1/2 medium Orange (segments)

1/4 Avocado (quartered)

1 cup Baby Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add the olive oil.

  • 3

    Place the salmon fillet skin side down in the hot skillet and press lightly to ensure even contact. Sear for about 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 3-4 minutes until desired doneness is reached.

  • 5

    In the meantime, prepare the quinoa if not already cooked. Fluff the quinoa and gently mix in the baby spinach and orange segments. Optionally, drizzle a tiny bit of olive oil and a pinch of salt to enhance flavor.

  • 6

    Assemble your bowl by placing the citrus quinoa mixture at the base. Add the seared salmon on top, then garnish with avocado quarters.

  • 7

    Serve immediately and enjoy your balanced bowl bursting with flavor and vibrant textures.

Pan-Seared Crispy Skin Salmon Bowl with Citrus Quinoa

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

Pan-Seared Crispy Skin Salmon Bowl with Citrus Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Crispy Skin Salmon Bowl with Citrus Quinoa

Savor the crispiness of perfectly seared salmon paired with a vibrant citrus quinoa salad. Juicy salmon with a crispy skin meets the bright flavors of orange segments and a subtle hint of avocado, all served on a bed of fresh spinach. This bowl is as pleasing to the palate as it is balanced nutritionally.

NUTRITION

562kcal
Protein
37.8g
Fat
30.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Cooked Quinoa

1/2 medium Orange (segments)

1/4 Avocado (quartered)

1 cup Baby Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add the olive oil.

  • 3

    Place the salmon fillet skin side down in the hot skillet and press lightly to ensure even contact. Sear for about 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 3-4 minutes until desired doneness is reached.

  • 5

    In the meantime, prepare the quinoa if not already cooked. Fluff the quinoa and gently mix in the baby spinach and orange segments. Optionally, drizzle a tiny bit of olive oil and a pinch of salt to enhance flavor.

  • 6

    Assemble your bowl by placing the citrus quinoa mixture at the base. Add the seared salmon on top, then garnish with avocado quarters.

  • 7

    Serve immediately and enjoy your balanced bowl bursting with flavor and vibrant textures.