Name: Grilled Mackerel Filet with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Mackerel Filet; 0.5 cup Cooked Quinoa; 1.25 cups Broccoli Florets; 0.25 cup Nonfat Greek Yogurt; 0.5 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Mackerel Filet with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Mackerel Filet with Quinoa and Roasted Broccoli

Mackerel fillets grilled until tender and served over fluffy quinoa with roasted broccoli, finished with a dollop of zesty lemon-herb Greek yogurt.

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NUTRITION

Protein

45.3g

Fat

28g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Mackerel Filet

0.5 cup Cooked Quinoa

1.25 cups Broccoli Florets

0.25 cup Nonfat Greek Yogurt

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the broccoli florets with olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are charred.
3
While the broccoli roasts, season the mackerel fillets with salt, pepper, and a small splash of the lemon juice.
4
Heat a grill pan or non-stick skillet over medium-high heat and cook the mackerel for 3-4 minutes per side until the skin is crisp and the flesh flakes easily.
5
In a small bowl, whisk together the Greek yogurt and the remaining lemon juice to create a smooth, zesty sauce.
6
Arrange the cooked quinoa on a plate, place the grilled mackerel and roasted broccoli alongside, and top with the lemon-yogurt sauce.