Name: Chipotle Salmon and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounce salmon fillet; 0.5 cup cooked quinoa; 1 tbsp chipotle peppers in adobo; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lime juice; 2 tbsp plain non-fat Greek yogurt; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Chipotle Salmon and Quinoa Bowl

Pan-seared salmon glazed with smoky chipotle peppers served over fluffy quinoa and wilted spinach for a vibrant, zesty finish.

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NUTRITION

Protein

40.6g

Fat

26.3g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounce salmon fillet

0.5 cup cooked quinoa

1 tbsp chipotle peppers in adobo

0.5 tbsp extra virgin olive oil

1 tbsp fresh lime juice

2 tbsp plain non-fat Greek yogurt

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Season the salmon fillet evenly with sea salt, black pepper, and garlic powder on both sides.
2
In a small bowl, whisk together the finely minced chipotle peppers in adobo and half of the fresh lime juice to create a glaze.
3
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
4
Sear the salmon for 4 to 5 minutes per side, brushing the chipotle glaze onto the flesh during the final 2 minutes of cooking until caramelized.
5
Remove the salmon from the pan and set aside to rest; in the same pan, toss the fresh baby spinach for 1 minute until just wilted.
6
Whisk the remaining lime juice into the Greek yogurt in a small ramekin to create a smooth, tangy crema.
7
Assemble the bowl by layering the cooked quinoa and wilted spinach, topping with the glazed salmon, and finishing with a drizzle of the yogurt crema.