Name: Seared Salmon with Roasted Zucchini and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 0.4 cup Cooked Quinoa; 1.25 cup sliced Zucchini; 3 tbsp Nonfat Greek Yogurt; 0.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced

Seared Salmon with Roasted Zucchini and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Quinoa

Pan-seared salmon served over fluffy lemon-herb quinoa and roasted zucchini, finished with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

41.8g

Fat

25.2g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.4 cup Cooked Quinoa

1.25 cup sliced Zucchini

3 tbsp Nonfat Greek Yogurt

0.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini with half of the olive oil and a pinch of salt, then roast for 15-18 minutes until tender.
3
While zucchini roasts, heat the remaining oil in a non-stick skillet over medium-high heat.
4
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque.
5
In a small bowl, fluff the warm cooked quinoa and stir in the lemon juice, minced garlic, and fresh herbs if desired.
6
Plate the lemon-garlic quinoa alongside the roasted zucchini and top with the seared salmon.
7
Finish the dish with a dollop of Greek yogurt on the salmon and a squeeze of fresh lemon.