Herb-Roasted Salmon with Quinoa and Cucumber Tomato Salad

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

Herb-Roasted Salmon with Quinoa and Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Quinoa and Cucumber Tomato Salad

Oven-roasted salmon seasoned with fresh dill and parsley, served alongside fluffy quinoa and a crisp cucumber-tomato salad finished with creamy avocado.

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NUTRITION

494kcal
Protein
33.3g
Fat
26.3g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/2 cup cooked Quinoa

2 tbsp canned Chickpeas

1/4 medium Avocado

1 tsp Extra Virgin Olive Oil

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

Fresh dill, parsley, and lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the sheet, drizzle with half of the olive oil, and season with salt, pepper, and fresh chopped dill and parsley.

  • 3

    Roast the salmon for 12-15 minutes until it flakes easily with a fork.

  • 4

    While the salmon cooks, prepare the salad by tossing the sliced cucumber, halved cherry tomatoes, chickpeas, and diced avocado in a small bowl.

  • 5

    Whisk the remaining olive oil with a squeeze of fresh lemon juice and a pinch of salt to dress the salad.

  • 6

    Serve the roasted salmon over the warm quinoa with the fresh cucumber-tomato salad on the side.

Herb-Roasted Salmon with Quinoa and Cucumber Tomato Salad

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

Herb-Roasted Salmon with Quinoa and Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Quinoa and Cucumber Tomato Salad

Oven-roasted salmon seasoned with fresh dill and parsley, served alongside fluffy quinoa and a crisp cucumber-tomato salad finished with creamy avocado.

NUTRITION

494kcal
Protein
33.3g
Fat
26.3g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/2 cup cooked Quinoa

2 tbsp canned Chickpeas

1/4 medium Avocado

1 tsp Extra Virgin Olive Oil

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

Fresh dill, parsley, and lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the sheet, drizzle with half of the olive oil, and season with salt, pepper, and fresh chopped dill and parsley.

  • 3

    Roast the salmon for 12-15 minutes until it flakes easily with a fork.

  • 4

    While the salmon cooks, prepare the salad by tossing the sliced cucumber, halved cherry tomatoes, chickpeas, and diced avocado in a small bowl.

  • 5

    Whisk the remaining olive oil with a squeeze of fresh lemon juice and a pinch of salt to dress the salad.

  • 6

    Serve the roasted salmon over the warm quinoa with the fresh cucumber-tomato salad on the side.