Herb-Crusted Salmon with Quinoa Power Bowl

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

Herb-Crusted Salmon with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Quinoa Power Bowl

Savor the bright, herb-infused crust of a perfectly baked salmon fillet atop a nourishing quinoa power bowl, accented with fresh cherry tomatoes and baby spinach. This dish delivers a satisfying balance of lean protein, hearty grains, and garden-fresh produce, all tossed in a zesty lemon-herb dressing.

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NUTRITION

426kcal
Protein
36.8g
Fat
20.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tbsp Fresh Mixed Herbs

Salt & 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

    Place the salmon fillet on the baking sheet. Drizzle with a small amount of olive oil and season with salt, pepper, and half of the chopped fresh herbs.

  • 3

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

  • 4

    While the salmon bakes, prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, and baby spinach. Drizzle with lemon juice, remaining olive oil (if desired for extra flavor), and toss gently.

  • 6

    Once the salmon is cooked, place it on top of the quinoa power bowl. Garnish with the remaining fresh herbs and an extra crack of black pepper if preferred.

  • 7

    Serve immediately and enjoy your nutritious, balanced meal.

Herb-Crusted Salmon with Quinoa Power Bowl

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

Herb-Crusted Salmon with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Quinoa Power Bowl

Savor the bright, herb-infused crust of a perfectly baked salmon fillet atop a nourishing quinoa power bowl, accented with fresh cherry tomatoes and baby spinach. This dish delivers a satisfying balance of lean protein, hearty grains, and garden-fresh produce, all tossed in a zesty lemon-herb dressing.

NUTRITION

426kcal
Protein
36.8g
Fat
20.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tbsp Fresh Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the salmon fillet on the baking sheet. Drizzle with a small amount of olive oil and season with salt, pepper, and half of the chopped fresh herbs.

  • 3

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

  • 4

    While the salmon bakes, prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, and baby spinach. Drizzle with lemon juice, remaining olive oil (if desired for extra flavor), and toss gently.

  • 6

    Once the salmon is cooked, place it on top of the quinoa power bowl. Garnish with the remaining fresh herbs and an extra crack of black pepper if preferred.

  • 7

    Serve immediately and enjoy your nutritious, balanced meal.