Name: Lemon Herb Salmon Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Lemon zest; 1 tsp Minced garlic; 1 tbsp Fresh dill; 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

Lemon Herb Salmon Quinoa Bowl

Flaky salmon fillet pan-seared with aromatic lemon and dill, served over a bed of fluffy quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

42.6g

Fat

30.5g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Minced garlic

1 tbsp Fresh dill

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 and season both sides evenly with sea salt and black pepper.
2
In a small glass jar, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and chopped fresh dill until well combined.
3
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is golden and crispy.
4
Flip the salmon fillet carefully and pour half of the prepared lemon-herb sauce over the fish, cooking for another 3-4 minutes until the center is just opaque.
5
While the salmon finishes, steam the asparagus spears for 3-4 minutes until they are bright green and reach a crisp-tender consistency.
6
Place the warm cooked quinoa into a shallow bowl, top with the pan-seared salmon and asparagus, and drizzle the remaining lemon-herb sauce over the entire dish.