Name: Umami Salmon and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Atlantic salmon fillet; 0.5 cup Shelled edamame; 1 cup Broccoli florets; 0.13 cup Cooked quinoa; 1 tbsp Tamari; 0.5 tsp Fresh ginger; 0.5 tsp Sesame seeds; 0.25 tsp Garlic powder; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Umami Salmon and Roasted Vegetables

Salmon fillet glazed in a savory ginger-tamari sauce and roasted with crisp broccoli and edamame for a fiber-rich, umami-packed meal served over fluffy quinoa.

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NUTRITION

Protein

39.3g

Fat

20.1g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Atlantic salmon fillet

0.5 cup Shelled edamame

1 cup Broccoli florets

0.13 cup Cooked quinoa

1 tbsp Tamari

0.5 tsp Fresh ginger

0.5 tsp Sesame seeds

0.25 tsp Garlic powder

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
In a small bowl, whisk together the tamari, grated fresh ginger, and garlic powder until well combined.
3
Arrange the salmon fillet, broccoli florets, and shelled edamame in a single layer on the prepared baking sheet.
4
Brush the salmon fillet with half of the tamari mixture and toss the vegetables with the remaining sauce and black pepper.
5
Roast in the oven for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork and the broccoli is tender.
6
Transfer the roasted salmon and vegetables to a bowl over the cooked quinoa and garnish with sesame seeds before serving.