Seared Salmon with Roasted Zucchini and Quinoa Pilaf

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

Seared Salmon with Roasted Zucchini and Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Quinoa Pilaf

Enjoy a Mediterranean-inspired dinner featuring a perfectly seared salmon fillet paired with tender roasted zucchini and a light quinoa pilaf accentuated by a refreshing homemade tzatziki sauce. Each component is carefully prepared to create a harmonious blend of vibrant flavors and textures, offering a satisfying meal for both the palate and your nutritional goals.

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NUTRITION

583kcal
Protein
54g
Fat
18.8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Zucchini

0.5 tsp Olive Oil

1/2 cup Cooked Quinoa

1/4 cup Chickpeas

100g Nonfat Greek Yogurt

1/4 cup Diced Cucumber

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the salmon for about 3-4 minutes per side until a crispy crust forms and the inside reaches your preferred doneness.

  • 3

    Preheat the oven to 425°F. Cut the zucchini into rounds or half-moons. Toss with 0.5 teaspoon olive oil, salt, and pepper, then spread on a baking sheet. Roast for 12-15 minutes until tender and lightly browned.

  • 4

    Prepare the quinoa pilaf by mixing the cooked quinoa and chickpeas in a bowl. Season lightly with salt and a squeeze of lemon if desired.

  • 5

    For the tzatziki sauce, combine the nonfat Greek yogurt, diced cucumber, lemon juice, and chopped fresh dill. Mix well and season with a pinch of salt.

  • 6

    Plate the seared salmon alongside a serving of quinoa pilaf and roasted zucchini. Drizzle or serve with a side of the fresh tzatziki sauce for a burst of Mediterranean flavor.

  • 7

    Garnish with extra dill or a wedge of lemon if desired, and serve immediately.

Seared Salmon with Roasted Zucchini and Quinoa Pilaf

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

Seared Salmon with Roasted Zucchini and Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Quinoa Pilaf

Enjoy a Mediterranean-inspired dinner featuring a perfectly seared salmon fillet paired with tender roasted zucchini and a light quinoa pilaf accentuated by a refreshing homemade tzatziki sauce. Each component is carefully prepared to create a harmonious blend of vibrant flavors and textures, offering a satisfying meal for both the palate and your nutritional goals.

NUTRITION

583kcal
Protein
54g
Fat
18.8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Zucchini

0.5 tsp Olive Oil

1/2 cup Cooked Quinoa

1/4 cup Chickpeas

100g Nonfat Greek Yogurt

1/4 cup Diced Cucumber

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the salmon for about 3-4 minutes per side until a crispy crust forms and the inside reaches your preferred doneness.

  • 3

    Preheat the oven to 425°F. Cut the zucchini into rounds or half-moons. Toss with 0.5 teaspoon olive oil, salt, and pepper, then spread on a baking sheet. Roast for 12-15 minutes until tender and lightly browned.

  • 4

    Prepare the quinoa pilaf by mixing the cooked quinoa and chickpeas in a bowl. Season lightly with salt and a squeeze of lemon if desired.

  • 5

    For the tzatziki sauce, combine the nonfat Greek yogurt, diced cucumber, lemon juice, and chopped fresh dill. Mix well and season with a pinch of salt.

  • 6

    Plate the seared salmon alongside a serving of quinoa pilaf and roasted zucchini. Drizzle or serve with a side of the fresh tzatziki sauce for a burst of Mediterranean flavor.

  • 7

    Garnish with extra dill or a wedge of lemon if desired, and serve immediately.