Herb-Roasted Salmon with Quinoa and Roasted Zucchini

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

Herb-Roasted Salmon with Quinoa and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Quinoa and Roasted Zucchini

Oven-roasted salmon fillet seasoned with Mediterranean herbs and lemon, served over fluffy quinoa with tender caramelized zucchini.

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NUTRITION

478kcal
Protein
40.9g
Fat
23.5g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1/2 cup cooked Quinoa

1.5 cups sliced Zucchini

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini with one teaspoon of olive oil, dried oregano, and a pinch of salt and pepper, then spread them onto one side of the baking sheet.

  • 3

    Place the salmon fillet on the other side of the baking sheet and drizzle with the remaining teaspoon of olive oil and fresh lemon juice.

  • 4

    Roast the salmon and zucchini in the oven for 12 to 15 minutes until the salmon flakes easily with a fork and the zucchini is tender and lightly caramelized.

  • 5

    While the salmon roasts, warm your pre-cooked quinoa in a small pan or microwave.

  • 6

    Plate the salmon and zucchini over the bed of fluffy quinoa and garnish with fresh herbs if desired.

Herb-Roasted Salmon with Quinoa and Roasted Zucchini

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

Herb-Roasted Salmon with Quinoa and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Quinoa and Roasted Zucchini

Oven-roasted salmon fillet seasoned with Mediterranean herbs and lemon, served over fluffy quinoa with tender caramelized zucchini.

NUTRITION

478kcal
Protein
40.9g
Fat
23.5g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1/2 cup cooked Quinoa

1.5 cups sliced Zucchini

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini with one teaspoon of olive oil, dried oregano, and a pinch of salt and pepper, then spread them onto one side of the baking sheet.

  • 3

    Place the salmon fillet on the other side of the baking sheet and drizzle with the remaining teaspoon of olive oil and fresh lemon juice.

  • 4

    Roast the salmon and zucchini in the oven for 12 to 15 minutes until the salmon flakes easily with a fork and the zucchini is tender and lightly caramelized.

  • 5

    While the salmon roasts, warm your pre-cooked quinoa in a small pan or microwave.

  • 6

    Plate the salmon and zucchini over the bed of fluffy quinoa and garnish with fresh herbs if desired.