Roasted Fennel and Herb-Crusted Salmon with Steamed Quinoa

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

Roasted Fennel and Herb-Crusted Salmon with Steamed Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Fennel and Herb-Crusted Salmon with Steamed Quinoa

Enjoy a beautifully balanced dish featuring a succulent 5-ounce salmon fillet with a vibrant herb crust, perfectly accented by roasted fennel and fluffy steamed quinoa. This meal brings together the aromatic blend of fresh herbs and lemon with tender, flaky salmon, making for a delicious and satisfying dinner that is as nutritious as it is flavorful.

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NUTRITION

447kcal
Protein
34.8g
Fat
22.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Fennel Bulb

1/2 cup Cooked Quinoa

1 tbsp Fresh Mixed Herbs (Parsley & Dill)

1/2 tsp Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Thinly slice the fennel bulb and toss with a drizzle of olive oil and a pinch of salt. Spread the slices on a baking tray and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 3

    While the fennel roasts, pat the salmon dry and season lightly with salt and pepper.

  • 4

    Mix the fresh chopped herbs (parsley and dill) and press the mixture onto the top of the salmon to form a crust.

  • 5

    Place the salmon on a separate baking tray lined with parchment paper. Roast in the oven alongside the fennel for about 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork.

  • 6

    While the salmon and fennel are roasting, steam the quinoa. If not already cooked, rinse quinoa under cold water, then combine with water in a small saucepan (use a 1:2 ratio of quinoa to water). Bring to a boil, reduce heat and simmer for about 15 minutes, until the water is absorbed. Fluff with a fork.

  • 7

    Plate the steamed quinoa as the base, top with roasted fennel slices, and place the herb-crusted salmon on top.

  • 8

    Squeeze a lemon wedge over the salmon and serve immediately.

Roasted Fennel and Herb-Crusted Salmon with Steamed Quinoa

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

Roasted Fennel and Herb-Crusted Salmon with Steamed Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Fennel and Herb-Crusted Salmon with Steamed Quinoa

Enjoy a beautifully balanced dish featuring a succulent 5-ounce salmon fillet with a vibrant herb crust, perfectly accented by roasted fennel and fluffy steamed quinoa. This meal brings together the aromatic blend of fresh herbs and lemon with tender, flaky salmon, making for a delicious and satisfying dinner that is as nutritious as it is flavorful.

NUTRITION

447kcal
Protein
34.8g
Fat
22.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Fennel Bulb

1/2 cup Cooked Quinoa

1 tbsp Fresh Mixed Herbs (Parsley & Dill)

1/2 tsp Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Thinly slice the fennel bulb and toss with a drizzle of olive oil and a pinch of salt. Spread the slices on a baking tray and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 3

    While the fennel roasts, pat the salmon dry and season lightly with salt and pepper.

  • 4

    Mix the fresh chopped herbs (parsley and dill) and press the mixture onto the top of the salmon to form a crust.

  • 5

    Place the salmon on a separate baking tray lined with parchment paper. Roast in the oven alongside the fennel for about 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork.

  • 6

    While the salmon and fennel are roasting, steam the quinoa. If not already cooked, rinse quinoa under cold water, then combine with water in a small saucepan (use a 1:2 ratio of quinoa to water). Bring to a boil, reduce heat and simmer for about 15 minutes, until the water is absorbed. Fluff with a fork.

  • 7

    Plate the steamed quinoa as the base, top with roasted fennel slices, and place the herb-crusted salmon on top.

  • 8

    Squeeze a lemon wedge over the salmon and serve immediately.