Seared Salmon Fillet with Quinoa Sprout Salad and Citrus Vinaigrette

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

Seared Salmon Fillet with Quinoa Sprout Salad and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa Sprout Salad and Citrus Vinaigrette

Delight in a refreshing and nourishing lunch featuring a perfectly seared salmon fillet accompanied by a light quinoa sprout salad drizzled with a vibrant citrus vinaigrette. This plate combines the rich, buttery texture of salmon with the nutty notes of quinoa, the crunchy freshness of sprouts, and a hint of almond for added texture, all harmonized by a zesty citrus dressing.

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NUTRITION

581kcal
Protein
55g
Fat
32.6g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1/4 cup Cooked Quinoa

1/2 cup Alfalfa Sprouts

0.3 oz Chopped Almonds

Citrus Vinaigrette (to taste)

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat with a minimal amount of oil. Once hot, place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a crisp crust forms.

  • 3

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through and opaque in the center.

  • 4

    In a bowl, combine the cooked quinoa, alfalfa sprouts, and chopped almonds.

  • 5

    Drizzle the citrus vinaigrette over the salad and gently toss to combine, ensuring the flavors meld without overwhelming the delicate ingredients.

  • 6

    Plate the seared salmon alongside the quinoa sprout salad. Serve immediately and enjoy the medley of warm, seared fish with the cool, refreshing salad.

Seared Salmon Fillet with Quinoa Sprout Salad and Citrus Vinaigrette

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

Seared Salmon Fillet with Quinoa Sprout Salad and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa Sprout Salad and Citrus Vinaigrette

Delight in a refreshing and nourishing lunch featuring a perfectly seared salmon fillet accompanied by a light quinoa sprout salad drizzled with a vibrant citrus vinaigrette. This plate combines the rich, buttery texture of salmon with the nutty notes of quinoa, the crunchy freshness of sprouts, and a hint of almond for added texture, all harmonized by a zesty citrus dressing.

NUTRITION

581kcal
Protein
55g
Fat
32.6g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1/4 cup Cooked Quinoa

1/2 cup Alfalfa Sprouts

0.3 oz Chopped Almonds

Citrus Vinaigrette (to taste)

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat with a minimal amount of oil. Once hot, place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a crisp crust forms.

  • 3

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through and opaque in the center.

  • 4

    In a bowl, combine the cooked quinoa, alfalfa sprouts, and chopped almonds.

  • 5

    Drizzle the citrus vinaigrette over the salad and gently toss to combine, ensuring the flavors meld without overwhelming the delicate ingredients.

  • 6

    Plate the seared salmon alongside the quinoa sprout salad. Serve immediately and enjoy the medley of warm, seared fish with the cool, refreshing salad.