Name: Grilled Salmon with Crunchy Vegetable Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Sockeye Salmon Fillet; 0.5 cup Cooked Quinoa; 0.25 cup Shelled Edamame; 0.25 cup Diced Cucumber; 0.25 cup Diced Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 0.5 cup Fresh Raspberries

Grilled Salmon with Crunchy 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 Crunchy Vegetable Quinoa Salad

Wild-caught salmon grilled to flaky perfection, served over a colorful quinoa and edamame salad with a side of tart raspberries.

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NUTRITION

Protein

49.3g

Fat

16.8g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

0.25 cup Shelled Edamame

0.25 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

0.5 cup Fresh Raspberries

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PREPARATION

1
Preheat your grill or a cast-iron grill pan over medium-high heat.
2
Season the salmon fillet with a pinch of sea salt, black pepper, and garlic powder.
3
Place the salmon on the grill and cook for about 4-5 minutes per side until it flakes easily with a fork.
4
In a medium mixing bowl, combine the cooked quinoa, shelled edamame, diced cucumber, and diced red bell pepper.
5
Whisk together the olive oil and a squeeze of fresh lemon juice, then pour over the quinoa mixture and toss well to combine.
6
Plate the crunchy quinoa salad, top with the grilled salmon fillet, and serve with the fresh raspberries on the side as a light fruit finish.