Seared Salmon with Crunchy Cabbage Slaw and Quinoa

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

Seared Salmon with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crunchy Cabbage Slaw and Quinoa

Savor the wholesome goodness of a perfectly seared salmon fillet paired with a refreshingly crunchy cabbage slaw and a side of fluffy quinoa. This dish balances tender, lightly seasoned salmon with a vibrant medley of shredded cabbage, carrot, and red bell pepper dressed in a zesty lemon-vinegar dressing accented with a hint of olive oil. The result is a satisfying and nutrient-packed meal that's as beautiful as it is delicious.

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NUTRITION

546kcal
Protein
46.1g
Fat
21.5g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.75 cup Cooked Quinoa

2 cups Shredded Green Cabbage

1 medium Carrot

0.5 medium Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Apple Cider Vinegar

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the salmon fillet with salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin side down if applicable, and sear for about 3-4 minutes per side until the exterior is nicely browned and the interior reaches your desired doneness.

  • 3

    While the salmon cooks, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork and set aside keeping warm.

  • 4

    In a large bowl, combine the shredded cabbage, grated carrot, and thinly sliced red bell pepper.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, a pinch of salt, and pepper. Drizzle this dressing over the cabbage mixture and toss until evenly coated.

  • 6

    Plate the seared salmon alongside a serving of quinoa and finish with a generous portion of the crunchy cabbage slaw. Serve immediately.

Seared Salmon with Crunchy Cabbage Slaw and Quinoa

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

Seared Salmon with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crunchy Cabbage Slaw and Quinoa

Savor the wholesome goodness of a perfectly seared salmon fillet paired with a refreshingly crunchy cabbage slaw and a side of fluffy quinoa. This dish balances tender, lightly seasoned salmon with a vibrant medley of shredded cabbage, carrot, and red bell pepper dressed in a zesty lemon-vinegar dressing accented with a hint of olive oil. The result is a satisfying and nutrient-packed meal that's as beautiful as it is delicious.

NUTRITION

546kcal
Protein
46.1g
Fat
21.5g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.75 cup Cooked Quinoa

2 cups Shredded Green Cabbage

1 medium Carrot

0.5 medium Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Apple Cider Vinegar

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the salmon fillet with salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin side down if applicable, and sear for about 3-4 minutes per side until the exterior is nicely browned and the interior reaches your desired doneness.

  • 3

    While the salmon cooks, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork and set aside keeping warm.

  • 4

    In a large bowl, combine the shredded cabbage, grated carrot, and thinly sliced red bell pepper.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, a pinch of salt, and pepper. Drizzle this dressing over the cabbage mixture and toss until evenly coated.

  • 6

    Plate the seared salmon alongside a serving of quinoa and finish with a generous portion of the crunchy cabbage slaw. Serve immediately.