Name: Pan-Seared Salmon with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked quinoa; 1 medium Carrot; 0.33 cup Zucchini; 0.5 cup Red bell pepper; 1 tsp Olive oil; 1 tbsp Lemon juice; 1 tbsp Fresh dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Salmon with Quinoa and Roasted Vegetables

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 Quinoa and Roasted Vegetables

Pan-seared salmon fillet served over fluffy quinoa with vibrant roasted carrots and zucchini, finished with a bright and zesty lemon-dill drizzle.

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NUTRITION

Protein

40.6g

Fat

28.3g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 medium Carrot

0.33 cup Zucchini

0.5 cup Red bell pepper

1 tsp Olive oil

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400 degrees Fahrenheit.
2
Chop the carrot, zucchini, and red bell pepper into bite-sized pieces.
3
Toss vegetables with 1 teaspoon of olive oil, half the sea salt, and half the black pepper on a baking sheet.
4
Roast vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
5
Pat the salmon fillet dry and season with the remaining sea salt and black pepper.
6
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
7
Place salmon skin-side down in the pan and sear for 4 minutes until the skin is crispy.
8
Flip the salmon and cook for another 3 minutes until opaque and flaky.
9
In a small bowl, whisk together the lemon juice and freshly chopped dill.
10
Plate the cooked quinoa and roasted vegetables, top with the salmon, and drizzle with the lemon-dill mixture.