Grilled Salmon with Quinoa and Crunchy Kale Salad

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

Grilled Salmon with Quinoa and Crunchy Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Quinoa and Crunchy Kale Salad

Grilled salmon fillet served over a bed of fluffy quinoa and massaged kale, topped with a bright lemon-tahini drizzle and toasted hemp seeds.

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NUTRITION

619kcal
Protein
47g
Fat
31.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.75 cup Cooked Quinoa

1.5 cups Fresh Kale

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Shelled Hemp Seeds

1 teaspoon Tahini

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Brush the salmon fillet with one teaspoon of olive oil and season lightly with sea salt and black pepper.

  • 3

    Place the salmon on the grill and cook for about 4 to 5 minutes per side until it is opaque and flakes easily.

  • 4

    While the salmon cooks, place the chopped kale in a large bowl with the remaining olive oil and lemon juice.

  • 5

    Massage the kale with your hands for 2 minutes until the leaves are dark green and tender.

  • 6

    Stir the cooked quinoa and tahini into the kale until well combined.

  • 7

    Serve the grilled salmon over the kale and quinoa salad, finishing with a sprinkle of toasted hemp seeds.

Grilled Salmon with Quinoa and Crunchy Kale Salad

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

Grilled Salmon with Quinoa and Crunchy Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Quinoa and Crunchy Kale Salad

Grilled salmon fillet served over a bed of fluffy quinoa and massaged kale, topped with a bright lemon-tahini drizzle and toasted hemp seeds.

NUTRITION

619kcal
Protein
47g
Fat
31.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.75 cup Cooked Quinoa

1.5 cups Fresh Kale

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Shelled Hemp Seeds

1 teaspoon Tahini

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Brush the salmon fillet with one teaspoon of olive oil and season lightly with sea salt and black pepper.

  • 3

    Place the salmon on the grill and cook for about 4 to 5 minutes per side until it is opaque and flakes easily.

  • 4

    While the salmon cooks, place the chopped kale in a large bowl with the remaining olive oil and lemon juice.

  • 5

    Massage the kale with your hands for 2 minutes until the leaves are dark green and tender.

  • 6

    Stir the cooked quinoa and tahini into the kale until well combined.

  • 7

    Serve the grilled salmon over the kale and quinoa salad, finishing with a sprinkle of toasted hemp seeds.