Name: Herb-Crusted Salmon with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Salmon Fillet; 0.5 cup cooked Quinoa; 5 spears Asparagus; 0.5 cup sliced Red Bell Pepper; 1 teaspoon Olive Oil; 2 tablespoons Nonfat Greek Yogurt; 1 teaspoon Dijon Mustard; 1 tablespoon Lemon Juice

Herb-Crusted Salmon with Roasted Vegetables and Quinoa

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 with Roasted Vegetables and Quinoa

Oven-roasted salmon fillet coated in a bright herb-Dijon crust, served alongside fluffy quinoa and charred seasonal vegetables with a dollop of zesty lemon-yogurt sauce.

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NUTRITION

Protein

38.1g

Fat

24g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup cooked Quinoa

5 spears Asparagus

0.5 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus and sliced bell peppers with olive oil, salt, and pepper on the baking sheet.
3
In a small bowl, combine the Dijon mustard with chopped fresh herbs like dill or parsley.
4
Spread the herb-mustard mixture evenly over the top of the salmon fillet.
5
Place the salmon on the baking sheet with the vegetables and roast for 12 to 15 minutes until the salmon is flaky and vegetables are tender.
6
While the salmon cooks, prepare the quinoa according to package instructions or warm up pre-cooked quinoa.
7
Mix the Greek yogurt with lemon juice and a pinch of salt to create a bright finishing sauce.
8
Serve the herb-crusted salmon over the bed of quinoa and roasted vegetables, topped with the zesty lemon-yogurt sauce.