Name: Pan-Seared Salmon with Sautéed Spinach and Lemon Zest Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Salmon Fillet; 0.5 cup cooked Quinoa; 2 cups raw Spinach; 0.25 cup nonfat Greek Yogurt; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic

Pan-Seared Salmon with Sautéed Spinach and Lemon Zest Quinoa

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Sautéed Spinach and Lemon Zest Quinoa

Crisp pan-seared salmon served over fluffy lemon-zest quinoa and sautéed spinach, finished with a dollop of creamy, zesty Greek yogurt sauce.

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NUTRITION

Protein

54.1g

Fat

25.6g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

2 cups raw Spinach

0.25 cup nonfat Greek Yogurt

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

1
Rinse quinoa and cook according to package instructions, then fluff with a fork and stir in fresh lemon zest.
2
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
3
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crisp.
4
In a separate pan, heat the remaining teaspoon of olive oil and sauté the minced garlic and spinach until the leaves are just wilted.
5
Mix the Greek yogurt with lemon juice and a pinch of salt in a small bowl to create a bright, creamy sauce.
6
Plate the lemon quinoa, top with the sautéed spinach and seared salmon, and finish with a generous dollop of the yogurt sauce.