Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini

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

Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini

Savor the fusion of Greek-inspired flavors with seared salmon paired with a fluffy lemon herb quinoa and perfectly roasted zucchini for a light, nutrient-packed dinner that balances vibrant citrus notes with earthy herbs.

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NUTRITION

500kcal
Protein
43.3g
Fat
23.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 Medium Zucchini

2 tbsp Plain Nonfat Greek Yogurt

1/2 Lemon

2 tbsp Fresh Herbs (Parsley & Dill)

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the zucchini into rounds, toss with 1 tsp of olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the zucchini roasts, prepare the quinoa if not already cooked. Fluff the quinoa and mix with a squeeze of lemon, chopped fresh herbs, and 1 tsp of olive oil.

  • 3

    Season the salmon fillet with salt and pepper. Heat a nonstick skillet over medium-high heat and sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side until it reaches your desired doneness.

  • 4

    In a small bowl, combine the Greek yogurt with a bit of lemon juice and minced herbs to create a simple lemon herb sauce.

  • 5

    Plate the dish by spooning the lemon herb quinoa onto the center of the plate, placing the seared salmon on top, and arranging the roasted zucchini around. Drizzle the yogurt sauce over or serve on the side.

  • 6

    Enjoy your Greek-inspired, nutrient-packed dinner!

Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini

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

Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini

Savor the fusion of Greek-inspired flavors with seared salmon paired with a fluffy lemon herb quinoa and perfectly roasted zucchini for a light, nutrient-packed dinner that balances vibrant citrus notes with earthy herbs.

NUTRITION

500kcal
Protein
43.3g
Fat
23.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 Medium Zucchini

2 tbsp Plain Nonfat Greek Yogurt

1/2 Lemon

2 tbsp Fresh Herbs (Parsley & Dill)

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the zucchini into rounds, toss with 1 tsp of olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the zucchini roasts, prepare the quinoa if not already cooked. Fluff the quinoa and mix with a squeeze of lemon, chopped fresh herbs, and 1 tsp of olive oil.

  • 3

    Season the salmon fillet with salt and pepper. Heat a nonstick skillet over medium-high heat and sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side until it reaches your desired doneness.

  • 4

    In a small bowl, combine the Greek yogurt with a bit of lemon juice and minced herbs to create a simple lemon herb sauce.

  • 5

    Plate the dish by spooning the lemon herb quinoa onto the center of the plate, placing the seared salmon on top, and arranging the roasted zucchini around. Drizzle the yogurt sauce over or serve on the side.

  • 6

    Enjoy your Greek-inspired, nutrient-packed dinner!