Name: Mediterranean Salmon & Lentil Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz canned wild salmon; 0.5 cup cooked brown lentils; 0.25 cup cooked quinoa; 0.5 cup diced cucumber; 0.25 cup halved cherry tomatoes; 1 tbsp chopped fresh parsley; 1 tbsp fresh lemon juice; 1 tsp extra virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Mediterranean Salmon & Lentil Quinoa Bowl

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Salmon & Lentil Quinoa Bowl

Flaked canned salmon tossed with hearty lentils and fluffy quinoa, brightened by a zesty lemon-herb dressing and crisp cucumbers.

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NUTRITION

Protein

51.1g

Fat

16.0g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

6 oz canned wild salmon

0.5 cup cooked brown lentils

0.25 cup cooked quinoa

0.5 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp chopped fresh parsley

1 tbsp fresh lemon juice

1 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Drain the canned wild salmon well and transfer it to a large mixing bowl, flaking it into chunky pieces with a fork.
2
Add the cooked brown lentils and cooked quinoa to the bowl, ensuring they are well-drained to maintain a light texture.
3
Toss in the diced cucumber and halved cherry tomatoes to provide a refreshing, cool crunch.
4
In a small ramekin, whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, sea salt, and black pepper.
5
Drizzle the dressing over the salmon mixture and fold in the chopped fresh parsley until evenly distributed.
6
Serve the bowl at room temperature or chilled, making it a perfect option for a clean-eating meal prep.