Name: Seared Salmon Fillet with Creamy Quinoa and Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Salmon Fillet; 0.5 cup Cooked Quinoa; 1 medium Zucchini; 1 tablespoon Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 1 teaspoon Lemon Juice; 0.5 teaspoon Garlic Powder

Seared Salmon Fillet with Creamy 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

Seared Salmon Fillet with Creamy Quinoa and Roasted Zucchini

Pan-seared salmon served over fluffy quinoa folded with Greek yogurt and lemon, accompanied by tender roasted zucchini with a golden caramelized finish.

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NUTRITION

Protein

41.6g

Fat

36.8g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.5 cup Cooked Quinoa

1 medium Zucchini

1 tablespoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat oven to 400°F.
2
Slice zucchini into rounds and toss with half the olive oil, garlic powder, salt, and pepper.
3
Spread zucchini on a baking sheet and roast for 15 minutes until edges are golden.
4
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
7
Flip the salmon and cook for another 2-3 minutes until opaque throughout.
8
In a small bowl, fold the Greek yogurt and lemon juice into the warm cooked quinoa until smooth and creamy.
9
Serve the seared salmon over the quinoa with the roasted zucchini on the side.