Name: Grilled Salmon with Roasted Vegetable Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Wild Atlantic Salmon Fillet; 0.5 cup Cooked Quinoa; 0.5 cup diced Zucchini; 0.5 cup diced Red Bell Pepper; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Slivered Almonds; 1 tbsp Lemon Juice

Grilled Salmon with Roasted Vegetable Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Roasted Vegetable Quinoa Salad

Flaky grilled salmon served over a colorful bed of quinoa and oven-roasted zucchini and peppers, finished with a squeeze of lemon and toasted almonds.

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NUTRITION

Protein

35.2g

Fat

37.7g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

0.5 cup diced Zucchini

0.5 cup diced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and preheat an outdoor grill or grill pan to medium-high heat.
2
Toss the diced zucchini and red bell pepper with half of the olive oil and a pinch of salt on a baking sheet.
3
Roast the vegetables in the oven for 15-20 minutes until tender and slightly browned.
4
Season the salmon fillet with salt and pepper, then grill for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
5
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and slivered almonds.
6
Whisk together the remaining olive oil and lemon juice, then drizzle over the quinoa mixture and toss to combine.
7
Serve the grilled salmon on top of the quinoa salad and enjoy while warm.