Seared Salmon with Roasted Peppers and Quinoa

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

Seared Salmon with Roasted Peppers and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Peppers and Quinoa

A beautifully balanced dinner featuring a perfectly seared salmon fillet served atop a bed of fluffy quinoa and sweet roasted red peppers, finished with a refreshing dollop of tangy nonfat Greek yogurt. This dish brings together vibrant colors and textures for a delightful meal that's as nourishing as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

472kcal
Protein
40.1g
Fat
20.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup sliced Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

Pinch Black Pepper

Pinch Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by preheating your oven to 425°F. Slice the red bell pepper into strips and lightly season with a pinch of salt and black pepper.

  • 2

    Roast the bell pepper in the preheated oven on a baking sheet for about 10-12 minutes until tender and slightly caramelized.

  • 3

    While the peppers roast, pat the salmon fillet dry and season both sides with salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon fillet, skin side down if applicable, for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 5

    In a small bowl, combine the nonfat Greek yogurt and lemon juice to create a light, tangy sauce.

  • 6

    Cook the quinoa if not already prepared, then fluff with a fork.

  • 7

    To plate, create a bed of quinoa, arrange the roasted red peppers on top, and place the seared salmon fillet over the vegetables. Drizzle or dollop the lemon yogurt sauce over the salmon and garnish as desired.

  • 8

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

Seared Salmon with Roasted Peppers and Quinoa

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

Seared Salmon with Roasted Peppers and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Peppers and Quinoa

A beautifully balanced dinner featuring a perfectly seared salmon fillet served atop a bed of fluffy quinoa and sweet roasted red peppers, finished with a refreshing dollop of tangy nonfat Greek yogurt. This dish brings together vibrant colors and textures for a delightful meal that's as nourishing as it is delicious.

NUTRITION

472kcal
Protein
40.1g
Fat
20.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup sliced Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

    Begin by preheating your oven to 425°F. Slice the red bell pepper into strips and lightly season with a pinch of salt and black pepper.

  • 2

    Roast the bell pepper in the preheated oven on a baking sheet for about 10-12 minutes until tender and slightly caramelized.

  • 3

    While the peppers roast, pat the salmon fillet dry and season both sides with salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon fillet, skin side down if applicable, for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 5

    In a small bowl, combine the nonfat Greek yogurt and lemon juice to create a light, tangy sauce.

  • 6

    Cook the quinoa if not already prepared, then fluff with a fork.

  • 7

    To plate, create a bed of quinoa, arrange the roasted red peppers on top, and place the seared salmon fillet over the vegetables. Drizzle or dollop the lemon yogurt sauce over the salmon and garnish as desired.

  • 8

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