Spicy Gochujang Glazed Salmon with Crispy Brussels Sprouts and Fluffy Quinoa

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

Spicy Gochujang Glazed Salmon with Crispy Brussels Sprouts and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Glazed Salmon with Crispy Brussels Sprouts and Fluffy Quinoa

Enjoy this vibrant dish featuring a tender salmon fillet bathed in a fiery gochujang glaze alongside crispy roasted Brussels sprouts and light, fluffy quinoa. The perfect balance of spice, crunch, and wholesome grains makes for a satisfying meal that delights the palate while keeping the macros in check.

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NUTRITION

418kcal
Protein
32.5g
Fat
18.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup Brussels Sprouts (halved)

1/2 cup cooked Quinoa

1 tsp Gochujang Paste

1/2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 18-20 minutes until crispy and tender.

  • 3

    In the meantime, prepare the quinoa as per package instructions if not already cooked.

  • 4

    Place the salmon fillet on a lined baking tray. In a small bowl, mix the gochujang paste with a pinch of salt and pepper. Brush the spicy glaze over the salmon evenly.

  • 5

    Bake the salmon in the preheated oven for about 10-12 minutes or until the fish flakes easily with a fork.

  • 6

    Plate the salmon with a side of roasted Brussels sprouts and a serving of fluffy quinoa.

  • 7

    Enjoy your balanced, flavorful dinner!

Spicy Gochujang Glazed Salmon with Crispy Brussels Sprouts and Fluffy Quinoa

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

Spicy Gochujang Glazed Salmon with Crispy Brussels Sprouts and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Glazed Salmon with Crispy Brussels Sprouts and Fluffy Quinoa

Enjoy this vibrant dish featuring a tender salmon fillet bathed in a fiery gochujang glaze alongside crispy roasted Brussels sprouts and light, fluffy quinoa. The perfect balance of spice, crunch, and wholesome grains makes for a satisfying meal that delights the palate while keeping the macros in check.

NUTRITION

418kcal
Protein
32.5g
Fat
18.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup Brussels Sprouts (halved)

1/2 cup cooked Quinoa

1 tsp Gochujang Paste

1/2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 18-20 minutes until crispy and tender.

  • 3

    In the meantime, prepare the quinoa as per package instructions if not already cooked.

  • 4

    Place the salmon fillet on a lined baking tray. In a small bowl, mix the gochujang paste with a pinch of salt and pepper. Brush the spicy glaze over the salmon evenly.

  • 5

    Bake the salmon in the preheated oven for about 10-12 minutes or until the fish flakes easily with a fork.

  • 6

    Plate the salmon with a side of roasted Brussels sprouts and a serving of fluffy quinoa.

  • 7

    Enjoy your balanced, flavorful dinner!