Name: Grilled Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 ounces Wild Sockeye Salmon; 0.5 cup Cooked Quinoa; 1 cup Broccoli Florets; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Tahini; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Grilled Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Grilled wild salmon served over fluffy quinoa and roasted broccoli florets, finished with a creamy lemon tahini drizzle.

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NUTRITION

Protein

38.8g

Fat

19.8g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Wild Sockeye Salmon

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the broccoli florets on a baking sheet with half of the olive oil, salt, and pepper.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
Season the salmon fillet with salt, pepper, and the minced garlic.
5
Heat a grill or grill pan over medium-high heat and lightly coat with the remaining olive oil.
6
Grill the salmon for about 4-5 minutes per side, or until it reaches your desired level of doneness and flakes easily with a fork.
7
In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until it reaches a creamy, drizzling consistency.
8
Assemble the bowl by placing the cooked quinoa at the base, then topping with the roasted broccoli and grilled salmon.
9
Finish the dish by drizzling the lemon tahini sauce over the top and enjoy immediately.