Seared Salmon with Crunchy Kale and Quinoa Salad

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

Seared Salmon with Crunchy Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crunchy Kale and Quinoa Salad

Enjoy a vibrant lunch featuring a perfectly seared salmon fillet paired with a refreshing kale and quinoa salad. The dish is brightened with a zesty lemon-garlic dressing and finished with a touch of olive oil for richness. Each bite offers a satisfying mix of textures and flavors, from the tender, flavorful fish to the crisp, crunchy kale and nutty quinoa.

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NUTRITION

524kcal
Protein
37.4g
Fat
29.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup chopped Kale

1/2 cup cooked Quinoa

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the salmon in the skillet, skin-side down if applicable, and sear for about 3-4 minutes per side until a golden crust forms and the center is just opaque.

  • 4

    In a bowl, combine chopped kale and cooked quinoa.

  • 5

    In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to create the dressing.

  • 6

    Pour the dressing over the kale and quinoa mixture, tossing well to coat evenly.

  • 7

    Plate the salad and carefully place the seared salmon on top. Serve immediately.

Seared Salmon with Crunchy Kale and Quinoa Salad

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

Seared Salmon with Crunchy Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crunchy Kale and Quinoa Salad

Enjoy a vibrant lunch featuring a perfectly seared salmon fillet paired with a refreshing kale and quinoa salad. The dish is brightened with a zesty lemon-garlic dressing and finished with a touch of olive oil for richness. Each bite offers a satisfying mix of textures and flavors, from the tender, flavorful fish to the crisp, crunchy kale and nutty quinoa.

NUTRITION

524kcal
Protein
37.4g
Fat
29.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup chopped Kale

1/2 cup cooked Quinoa

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the salmon in the skillet, skin-side down if applicable, and sear for about 3-4 minutes per side until a golden crust forms and the center is just opaque.

  • 4

    In a bowl, combine chopped kale and cooked quinoa.

  • 5

    In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to create the dressing.

  • 6

    Pour the dressing over the kale and quinoa mixture, tossing well to coat evenly.

  • 7

    Plate the salad and carefully place the seared salmon on top. Serve immediately.