Seared Salmon Fillet with Garlic Quinoa and Sautéed Spinach

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

Seared Salmon Fillet with Garlic Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Quinoa and Sautéed Spinach

Savor a beautifully pan-seared salmon fillet paired with a fragrant garlic-infused quinoa, complemented by vibrant, sautéed spinach and creamy avocado. This plate marries rich, tender fish with delicate grains and fresh greens, finished with a light lemon vinaigrette for a balanced, wholesome dinner.

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NUTRITION

758kcal
Protein
44.7g
Fat
46.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 tsp Olive Oil for Searing

1 cup Cooked Quinoa

1 tsp Olive Oil for Quinoa Drizzle

1 cup Sautéed Spinach

1 tsp Olive Oil for Sautéing Spinach

1/2 Avocado

1 tsp Olive Oil for Lemon Vinaigrette

2 cloves Minced Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry and season with salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear for about 3-4 minutes per side until a golden crust forms and the fish is cooked to your liking.

  • 3

    In a separate pot, combine rinsed quinoa with water and bring to a boil. Reduce heat and simmer until quinoa is fluffy, about 15 minutes. Stir in minced garlic and 1 teaspoon of olive oil for a subtle garlic flavor.

  • 4

    While quinoa cooks, heat another small pan over medium heat with 1 teaspoon olive oil. Sauté the spinach until wilted, about 2-3 minutes, and season with a pinch of salt.

  • 5

    For the dressing, combine lemon juice with 1 teaspoon olive oil, and season with salt and pepper. Drizzle this over the finished salmon.

  • 6

    Assemble the plate by placing quinoa and sautéed spinach, then top with the seared salmon. Add sliced half avocado on the side and drizzle any remaining dressing over the dish.

  • 7

    Serve warm and enjoy your balanced, nutritious dinner.

Seared Salmon Fillet with Garlic Quinoa and Sautéed Spinach

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

Seared Salmon Fillet with Garlic Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Quinoa and Sautéed Spinach

Savor a beautifully pan-seared salmon fillet paired with a fragrant garlic-infused quinoa, complemented by vibrant, sautéed spinach and creamy avocado. This plate marries rich, tender fish with delicate grains and fresh greens, finished with a light lemon vinaigrette for a balanced, wholesome dinner.

NUTRITION

758kcal
Protein
44.7g
Fat
46.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 tsp Olive Oil for Searing

1 cup Cooked Quinoa

1 tsp Olive Oil for Quinoa Drizzle

1 cup Sautéed Spinach

1 tsp Olive Oil for Sautéing Spinach

1/2 Avocado

1 tsp Olive Oil for Lemon Vinaigrette

2 cloves Minced Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry and season with salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear for about 3-4 minutes per side until a golden crust forms and the fish is cooked to your liking.

  • 3

    In a separate pot, combine rinsed quinoa with water and bring to a boil. Reduce heat and simmer until quinoa is fluffy, about 15 minutes. Stir in minced garlic and 1 teaspoon of olive oil for a subtle garlic flavor.

  • 4

    While quinoa cooks, heat another small pan over medium heat with 1 teaspoon olive oil. Sauté the spinach until wilted, about 2-3 minutes, and season with a pinch of salt.

  • 5

    For the dressing, combine lemon juice with 1 teaspoon olive oil, and season with salt and pepper. Drizzle this over the finished salmon.

  • 6

    Assemble the plate by placing quinoa and sautéed spinach, then top with the seared salmon. Add sliced half avocado on the side and drizzle any remaining dressing over the dish.

  • 7

    Serve warm and enjoy your balanced, nutritious dinner.