Name: Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Atlantic Salmon; 0.5 cup Cooked Quinoa; 150 grams Zucchini, sliced; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley, chopped; 0.5 teaspoon Dried Oregano

Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon Herb Quinoa and Roasted Zucchini

Pan-seared salmon served over fluffy lemon-herb quinoa and tender roasted zucchini, finished with a bright and zesty citrus aroma.

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NUTRITION

Protein

42.9g

Fat

18.5g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Quinoa

150 grams Zucchini, sliced

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini with half of the olive oil and dried oregano before roasting for 15 minutes until tender.
3
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
4
Season the salmon with salt and pepper then sear for 4 to 5 minutes per side until the skin is crisp and the flesh is flaky.
5
Mix the cooked quinoa with lemon juice and fresh chopped parsley in a small bowl.
6
Serve the seared salmon atop the warm quinoa with the roasted zucchini on the side.