Name: Herb-Crusted Salmon Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Quinoa; 1 cup Baby spinach; 0.5 cup Cucumber; 1 tbsp Hemp seeds; 1 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Dried dill; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon Quinoa Salad

Pan-seared salmon with a fragrant herb and hemp seed crust served over a bed of fluffy quinoa and crisp garden greens.

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NUTRITION

Protein

43.6g

Fat

33.7g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Quinoa

1 cup Baby spinach

0.5 cup Cucumber

1 tbsp Hemp seeds

1 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel to ensure a crisp sear.
2
In a small bowl, mix the dried dill, garlic powder, sea salt, and black pepper.
3
Season the salmon evenly with the spice mix, then press the hemp seeds firmly onto the top of the fillet to form a crust.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan, crust-side down first, and sear for 3-4 minutes until golden.
6
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.
7
In a large serving bowl, toss the cooked quinoa, baby spinach, and diced cucumber together.
8
Drizzle the lemon juice over the salad mixture and toss gently to coat.
9
Place the warm herb-crusted salmon on top of the salad and serve immediately.