Spicy Ginger Salmon with Roasted Brussels Sprouts and Quinoa

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

Spicy Ginger Salmon with Roasted Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Ginger Salmon with Roasted Brussels Sprouts and Quinoa

Enjoy a vibrant dish featuring tender salmon accented with a zesty ginger marinade, paired with perfectly roasted Brussels sprouts and a serving of fluffy quinoa. This meal delivers a balanced blend of flavors with a mild heat and aromatic spice that elevate each bite.

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NUTRITION

428kcal
Protein
32.2g
Fat
20.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup halved Brussels Sprouts

1/2 cup cooked Quinoa

1 Tbsp minced Fresh Ginger

1 Garlic Clove

1 Tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

Pinch Crushed Red Pepper Flakes

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix together minced ginger, grated garlic from one clove, low sodium soy sauce, and a pinch of red pepper flakes to create the marinade.

  • 3

    Place the salmon fillet in a shallow dish and pour half of the marinade over it. Let it marinate for 10-15 minutes while you prepare the vegetables.

  • 4

    Toss the halved Brussels sprouts with olive oil and a little salt. Spread them evenly on a baking sheet.

  • 5

    Roast the Brussels sprouts in the oven for about 20 minutes or until they are tender and slightly charred on the edges.

  • 6

    While the Brussels sprouts roast, cook quinoa according to package instructions. Use 1/2 cup serving of cooked quinoa as your base.

  • 7

    Heat a non-stick skillet over medium heat and cook the marinated salmon (skin side down if applicable) for about 4-5 minutes per side, until it is cooked through.

  • 8

    Plate the quinoa as a base, top with roasted Brussels sprouts and place the salmon on top. Drizzle the remaining marinade over the salmon if desired.

  • 9

    Serve warm and enjoy your balanced, flavorful meal.

Spicy Ginger Salmon with Roasted Brussels Sprouts and Quinoa

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

Spicy Ginger Salmon with Roasted Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Ginger Salmon with Roasted Brussels Sprouts and Quinoa

Enjoy a vibrant dish featuring tender salmon accented with a zesty ginger marinade, paired with perfectly roasted Brussels sprouts and a serving of fluffy quinoa. This meal delivers a balanced blend of flavors with a mild heat and aromatic spice that elevate each bite.

NUTRITION

428kcal
Protein
32.2g
Fat
20.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup halved Brussels Sprouts

1/2 cup cooked Quinoa

1 Tbsp minced Fresh Ginger

1 Garlic Clove

1 Tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

Pinch Crushed Red Pepper Flakes

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix together minced ginger, grated garlic from one clove, low sodium soy sauce, and a pinch of red pepper flakes to create the marinade.

  • 3

    Place the salmon fillet in a shallow dish and pour half of the marinade over it. Let it marinate for 10-15 minutes while you prepare the vegetables.

  • 4

    Toss the halved Brussels sprouts with olive oil and a little salt. Spread them evenly on a baking sheet.

  • 5

    Roast the Brussels sprouts in the oven for about 20 minutes or until they are tender and slightly charred on the edges.

  • 6

    While the Brussels sprouts roast, cook quinoa according to package instructions. Use 1/2 cup serving of cooked quinoa as your base.

  • 7

    Heat a non-stick skillet over medium heat and cook the marinated salmon (skin side down if applicable) for about 4-5 minutes per side, until it is cooked through.

  • 8

    Plate the quinoa as a base, top with roasted Brussels sprouts and place the salmon on top. Drizzle the remaining marinade over the salmon if desired.

  • 9

    Serve warm and enjoy your balanced, flavorful meal.