Crispy Salmon Fillet with Mixed Greens and Quinoa Salad

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

Crispy Salmon Fillet with Mixed Greens and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Fillet with Mixed Greens and Quinoa Salad

Savor a perfectly crispy salmon fillet paired with a refreshing mixed greens and quinoa salad. The dish combines pan-seared seafood with the light, nutty flavor of quinoa and a vibrant medley of greens, egg, and a hint of citrus for brightness – a delicious and balanced lunch that fuels your day.

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NUTRITION

650kcal
Protein
52.2g
Fat
34g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 Whole Egg

1 Egg White

2 cups Mixed Salad Greens

1 tbsp Lemon Juice

1 tsp Olive Oil

Sea Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry and season generously with sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down (if applicable) and cook for about 4-5 minutes until the exterior is crispy. Flip and cook for an additional 3-4 minutes until the salmon reaches your desired doneness.

  • 4

    Meanwhile, prepare the quinoa if not already cooked. In a bowl, combine the cooked quinoa with a drizzle of lemon juice, a pinch of salt and pepper, and gently toss.

  • 5

    Add the mixed salad greens to a serving bowl. Top with the quinoa, then thinly slice the whole egg and egg white (pre-cooked by boiling until desired firmness) and arrange over the greens.

  • 6

    Place the crispy salmon fillet atop the salad and finish with an extra squeeze of lemon juice if desired.

  • 7

    Serve immediately and enjoy a balanced, protein-packed lunch.

Crispy Salmon Fillet with Mixed Greens and Quinoa Salad

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

Crispy Salmon Fillet with Mixed Greens and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Fillet with Mixed Greens and Quinoa Salad

Savor a perfectly crispy salmon fillet paired with a refreshing mixed greens and quinoa salad. The dish combines pan-seared seafood with the light, nutty flavor of quinoa and a vibrant medley of greens, egg, and a hint of citrus for brightness – a delicious and balanced lunch that fuels your day.

NUTRITION

650kcal
Protein
52.2g
Fat
34g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 Whole Egg

1 Egg White

2 cups Mixed Salad Greens

1 tbsp Lemon Juice

1 tsp Olive Oil

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season generously with sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down (if applicable) and cook for about 4-5 minutes until the exterior is crispy. Flip and cook for an additional 3-4 minutes until the salmon reaches your desired doneness.

  • 4

    Meanwhile, prepare the quinoa if not already cooked. In a bowl, combine the cooked quinoa with a drizzle of lemon juice, a pinch of salt and pepper, and gently toss.

  • 5

    Add the mixed salad greens to a serving bowl. Top with the quinoa, then thinly slice the whole egg and egg white (pre-cooked by boiling until desired firmness) and arrange over the greens.

  • 6

    Place the crispy salmon fillet atop the salad and finish with an extra squeeze of lemon juice if desired.

  • 7

    Serve immediately and enjoy a balanced, protein-packed lunch.