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: 7 ounces Wild Salmon Fillet; 0.5 cup Cooked Quinoa; 1.5 cups Sliced Zucchini; 1 teaspoon Extra Virgin Olive Oil; 0.5 medium Lemon; 1 teaspoon Dried Dill

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 wild salmon served over fluffy quinoa and herb-roasted zucchini, finished with a bright squeeze of fresh lemon and fragrant dill.

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NUTRITION

Protein

46.0g

Fat

19.7g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Sliced Zucchini

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

1 teaspoon Dried Dill

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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, salt, and pepper, then roast for 15 minutes until tender.
3
Rinse the quinoa thoroughly and simmer in water using a one-to-two ratio until all liquid is absorbed and it becomes fluffy.
4
Season the salmon fillet with salt, pepper, and dried dill on both sides.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
7
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the center is just opaque.
8
Plate the salmon over the quinoa and roasted zucchini, finishing with a bright squeeze of fresh lemon.