Roasted Salmon with Creamy Beet Puree and Quinoa

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

Roasted Salmon with Creamy Beet Puree and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Salmon with Creamy Beet Puree and Quinoa

Savor the enticing combination of tender roasted salmon paired with a velvety beet puree and light, fluffy quinoa. This dish delivers a balanced blend of savory, earthy flavors with a hint of olive oil richness, making it a nutrient-packed meal perfect for any time of day.

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NUTRITION

481kcal
Protein
36g
Fat
24.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup roasted Beets

1/2 cup cooked Quinoa

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the salmon fillet with salt, pepper, and a drizzle of olive oil. Place it on a baking sheet lined with parchment paper.

  • 3

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

  • 4

    While the salmon roasts, prepare the beet puree. In a blender, combine the roasted beets with a teaspoon of olive oil and a pinch of salt. Blend until smooth. If needed, warm the puree gently over low heat.

  • 5

    Prepare the quinoa by warming it if not already hot, ensuring it is fluffy and well-seasoned.

  • 6

    Plate the dish by placing the quinoa and a generous spoonful of creamy beet puree on the plate, then top with the roasted salmon fillet.

  • 7

    Finish with an optional light drizzle of olive oil over the salmon and puree before serving.

Roasted Salmon with Creamy Beet Puree and Quinoa

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

Roasted Salmon with Creamy Beet Puree and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Salmon with Creamy Beet Puree and Quinoa

Savor the enticing combination of tender roasted salmon paired with a velvety beet puree and light, fluffy quinoa. This dish delivers a balanced blend of savory, earthy flavors with a hint of olive oil richness, making it a nutrient-packed meal perfect for any time of day.

NUTRITION

481kcal
Protein
36g
Fat
24.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup roasted Beets

1/2 cup cooked Quinoa

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the salmon fillet with salt, pepper, and a drizzle of olive oil. Place it on a baking sheet lined with parchment paper.

  • 3

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

  • 4

    While the salmon roasts, prepare the beet puree. In a blender, combine the roasted beets with a teaspoon of olive oil and a pinch of salt. Blend until smooth. If needed, warm the puree gently over low heat.

  • 5

    Prepare the quinoa by warming it if not already hot, ensuring it is fluffy and well-seasoned.

  • 6

    Plate the dish by placing the quinoa and a generous spoonful of creamy beet puree on the plate, then top with the roasted salmon fillet.

  • 7

    Finish with an optional light drizzle of olive oil over the salmon and puree before serving.