Seared Lemon-Dill Salmon with Crunchy Quinoa Salad

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

Seared Lemon-Dill Salmon with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Lemon-Dill Salmon with Crunchy Quinoa Salad

Pan-seared salmon seasoned with fresh dill and lemon, served over a chilled quinoa salad tossed with crisp cucumbers and peppers.

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NUTRITION

407kcal
Protein
33.1g
Fat
18g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

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PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt, black pepper, and half of the fresh dill.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    In a medium bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.

  • 6

    Whisk the lemon juice with the remaining dill and pour it over the quinoa mixture, tossing well to coat.

  • 7

    Plate the crunchy quinoa salad and top it with the warm seared salmon.

Seared Lemon-Dill Salmon with Crunchy Quinoa Salad

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

Seared Lemon-Dill Salmon with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Lemon-Dill Salmon with Crunchy Quinoa Salad

Pan-seared salmon seasoned with fresh dill and lemon, served over a chilled quinoa salad tossed with crisp cucumbers and peppers.

NUTRITION

407kcal
Protein
33.1g
Fat
18g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt, black pepper, and half of the fresh dill.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    In a medium bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.

  • 6

    Whisk the lemon juice with the remaining dill and pour it over the quinoa mixture, tossing well to coat.

  • 7

    Plate the crunchy quinoa salad and top it with the warm seared salmon.