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: 6 oz salmon fillet; 0.5 cup cooked quinoa; 1 cup asparagus; 1 tsp olive oil; 1 tsp dijon mustard; 1 tbsp fresh parsley; 1 tsp fresh dill; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Salmon fillet roasted with a fragrant herb and Dijon crust, served alongside fluffy quinoa and crisp-tender asparagus.

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NUTRITION

Protein

43.4g

Fat

29.0g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

1 cup asparagus

1 tsp olive oil

1 tsp dijon mustard

1 tbsp fresh parsley

1 tsp fresh dill

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
3
Drizzle the asparagus with half of the olive oil and a pinch of the sea salt and black pepper, tossing to coat evenly.
4
In a small mixing bowl, combine the Dijon mustard, chopped fresh parsley, dill, lemon juice, and the remaining salt and pepper to create a thick herb paste.
5
Place the salmon fillet on the other side of the baking sheet and spread the herb paste evenly over the top of the fish.
6
Roast in the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is crisp-tender.
7
Fluff the pre-cooked quinoa in a bowl and serve the herb-crusted salmon and roasted asparagus directly over the top.