Name: Seared Salmon Fillet with Quinoa and Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 ounces Salmon Fillet; 1/2 cup cooked Quinoa; 1 cup sliced Zucchini; 1 teaspoon Olive Oil; 1 clove minced Garlic; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

Seared Salmon Fillet with Quinoa and Roasted Zucchini

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Roasted Zucchini

Pan-seared salmon fillet served over fluffy quinoa and herb-roasted zucchini, finished with a squeeze of lemon and fresh parsley for a bright, zesty finish.

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NUTRITION

Protein

31.2g

Fat

23.2g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup sliced Zucchini

1 teaspoon Olive Oil

1 clove minced Garlic

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced zucchini with half of the olive oil, minced garlic, salt, and pepper on a baking sheet.
3
Roast the zucchini for 15-20 minutes until tender and slightly golden around the edges.
4
While the vegetables roast, prepare the quinoa according to package directions if not using pre-cooked quinoa.
5
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
8
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
9
Plate the cooked quinoa and roasted zucchini, then top with the seared salmon.
10
Drizzle with fresh lemon juice and garnish with chopped parsley before serving.