Grilled Salmon and Quinoa Salad with Crunchy Vegetables

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

Grilled Salmon and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Salmon and Quinoa Salad with Crunchy Vegetables

Enjoy a fresh, vibrant salad featuring a perfectly grilled salmon fillet paired with a light sprinkle of quinoa and a bright medley of crunchy vegetables. The dish is finished with a zesty lemon vinaigrette, offering a balance of savory protein and crisp, refreshing textures in every bite.

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NUTRITION

452kcal
Protein
40g
Fat
25.3g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/8 cup Cooked Quinoa

1 cup Mixed Greens

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

1/4 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Pat the salmon dry and season with salt and pepper. If desired, drizzle a small amount of lemon juice over the fillet for extra brightness.

  • 3

    Grill the salmon for about 4-5 minutes per side, or until it reaches your preferred doneness.

  • 4

    While the salmon is grilling, prepare the salad by combining mixed greens, cherry tomatoes, cucumber, and red bell pepper in a bowl.

  • 5

    Add the pre-cooked quinoa (measured at 1/8 cup) to the salad for a subtle nutty texture.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a light vinaigrette.

  • 7

    Once the salmon is done, let it rest for a couple of minutes, then flake it into large pieces and gently toss with the salad.

  • 8

    Drizzle the lemon vinaigrette over the salad, give everything a light toss, and serve immediately.

Grilled Salmon and Quinoa Salad with Crunchy Vegetables

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

Grilled Salmon and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Salmon and Quinoa Salad with Crunchy Vegetables

Enjoy a fresh, vibrant salad featuring a perfectly grilled salmon fillet paired with a light sprinkle of quinoa and a bright medley of crunchy vegetables. The dish is finished with a zesty lemon vinaigrette, offering a balance of savory protein and crisp, refreshing textures in every bite.

NUTRITION

452kcal
Protein
40g
Fat
25.3g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/8 cup Cooked Quinoa

1 cup Mixed Greens

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

1/4 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Pat the salmon dry and season with salt and pepper. If desired, drizzle a small amount of lemon juice over the fillet for extra brightness.

  • 3

    Grill the salmon for about 4-5 minutes per side, or until it reaches your preferred doneness.

  • 4

    While the salmon is grilling, prepare the salad by combining mixed greens, cherry tomatoes, cucumber, and red bell pepper in a bowl.

  • 5

    Add the pre-cooked quinoa (measured at 1/8 cup) to the salad for a subtle nutty texture.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a light vinaigrette.

  • 7

    Once the salmon is done, let it rest for a couple of minutes, then flake it into large pieces and gently toss with the salad.

  • 8

    Drizzle the lemon vinaigrette over the salad, give everything a light toss, and serve immediately.