Herb-Crusted Salmon with Steamed Quinoa and Sautéed Greens

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

Herb-Crusted Salmon with Steamed Quinoa and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Steamed Quinoa and Sautéed Greens

Oven-roasted salmon topped with a crunchy walnut and parsley crust, served over fluffy quinoa and garlic-sautéed spinach with a bright squeeze of lemon.

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NUTRITION

463kcal
Protein
40.8g
Fat
22.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Chopped Walnuts

1 tsp Extra Virgin Olive Oil

1 clove Minced Garlic

Fresh Parsley and Lemon (for seasoning)

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PREPARATION

  • 1

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

  • 2

    Finely chop the walnuts and mix them with fresh parsley and a pinch of salt to create the herb crust.

  • 3

    Place the salmon fillet on the baking sheet and press the walnut mixture firmly onto the top of the fish.

  • 4

    Bake the salmon for 12-15 minutes until it is cooked through and the crust is golden and toasted.

  • 5

    While the salmon bakes, heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.

  • 6

    Add the fresh spinach to the skillet and toss until just wilted, then season with a squeeze of lemon juice.

  • 7

    Serve the herb-crusted salmon over a bed of warm steamed quinoa with the sautéed greens on the side.

Herb-Crusted Salmon with Steamed Quinoa and Sautéed Greens

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

Herb-Crusted Salmon with Steamed Quinoa and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Steamed Quinoa and Sautéed Greens

Oven-roasted salmon topped with a crunchy walnut and parsley crust, served over fluffy quinoa and garlic-sautéed spinach with a bright squeeze of lemon.

NUTRITION

463kcal
Protein
40.8g
Fat
22.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Chopped Walnuts

1 tsp Extra Virgin Olive Oil

1 clove Minced Garlic

Fresh Parsley and Lemon (for seasoning)

PREPARATION

  • 1

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

  • 2

    Finely chop the walnuts and mix them with fresh parsley and a pinch of salt to create the herb crust.

  • 3

    Place the salmon fillet on the baking sheet and press the walnut mixture firmly onto the top of the fish.

  • 4

    Bake the salmon for 12-15 minutes until it is cooked through and the crust is golden and toasted.

  • 5

    While the salmon bakes, heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.

  • 6

    Add the fresh spinach to the skillet and toss until just wilted, then season with a squeeze of lemon juice.

  • 7

    Serve the herb-crusted salmon over a bed of warm steamed quinoa with the sautéed greens on the side.