Name: Herb-Roasted Salmon with Quinoa and Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 0.5 cup Cooked Quinoa; 1 medium Zucchini; 1 tsp Extra Virgin Olive Oil; 1 tbsp Crumbled Feta Cheese; 1 tbsp Fresh Lemon Juice; Fresh Dill to taste

Herb-Roasted Salmon with Quinoa and Roasted Zucchini

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Quinoa and Roasted Zucchini

Oven-roasted salmon seasoned with fresh dill and lemon, served alongside fluffy quinoa and tender zucchini for a bright, citrusy finish.

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NUTRITION

Protein

42g

Fat

20g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

0.5 cup Cooked Quinoa

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Crumbled Feta Cheese

1 tbsp Fresh Lemon Juice

Fresh Dill to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the zucchini into half-moons and toss them with half of the olive oil, salt, and pepper.
3
Place the salmon fillet on the baking sheet and drizzle with the remaining olive oil and lemon juice.
4
Top the salmon with freshly chopped dill and a pinch of sea salt.
5
Arrange the zucchini around the salmon and roast for 12-15 minutes until the salmon is opaque and flakes easily.
6
While the salmon roasts, warm your pre-cooked quinoa in a small pan or microwave.
7
Plate the quinoa and top it with the roasted salmon and zucchini.
8
Garnish with crumbled feta cheese for a salty Mediterranean touch.