Seared Salmon with Roasted Cauliflower and Quinoa

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

Seared Salmon with Roasted Cauliflower and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Cauliflower and Quinoa

Enjoy a vibrant plate featuring perfectly seared salmon paired with tender roasted cauliflower and a light bed of quinoa, all brought together with a cool, tangy nonfat Greek yogurt drizzle. This dish offers a delightful balance of flavors and textures, ideal for a nutritious dinner that supports your fitness goals.

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NUTRITION

537kcal
Protein
53.4g
Fat
21.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup chopped Cauliflower

1/2 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.

  • 2

    Toss the chopped cauliflower with a pinch of salt, pepper, and garlic powder. Spread evenly on the baking sheet.

  • 3

    Roast the cauliflower in the oven for about 20-25 minutes, or until tender and slightly caramelized, turning halfway through.

  • 4

    While the cauliflower roasts, season the salmon fillet with salt, pepper, and a drizzle of lemon juice.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down (if applicable) for about 3-4 minutes, then flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 6

    Prepare the quinoa if not already cooked. Heat it briefly if desired.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with a little lemon juice, garlic powder, salt, and pepper to create a light, tangy sauce.

  • 8

    To plate, arrange a bed of quinoa, top with the seared salmon, and add the roasted cauliflower. Drizzle the yogurt sauce lightly over the top.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed dinner.

Seared Salmon with Roasted Cauliflower and Quinoa

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

Seared Salmon with Roasted Cauliflower and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Cauliflower and Quinoa

Enjoy a vibrant plate featuring perfectly seared salmon paired with tender roasted cauliflower and a light bed of quinoa, all brought together with a cool, tangy nonfat Greek yogurt drizzle. This dish offers a delightful balance of flavors and textures, ideal for a nutritious dinner that supports your fitness goals.

NUTRITION

537kcal
Protein
53.4g
Fat
21.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup chopped Cauliflower

1/2 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.

  • 2

    Toss the chopped cauliflower with a pinch of salt, pepper, and garlic powder. Spread evenly on the baking sheet.

  • 3

    Roast the cauliflower in the oven for about 20-25 minutes, or until tender and slightly caramelized, turning halfway through.

  • 4

    While the cauliflower roasts, season the salmon fillet with salt, pepper, and a drizzle of lemon juice.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down (if applicable) for about 3-4 minutes, then flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 6

    Prepare the quinoa if not already cooked. Heat it briefly if desired.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with a little lemon juice, garlic powder, salt, and pepper to create a light, tangy sauce.

  • 8

    To plate, arrange a bed of quinoa, top with the seared salmon, and add the roasted cauliflower. Drizzle the yogurt sauce lightly over the top.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed dinner.