Name: Herb-Crusted Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.25 cup Quinoa, cooked; 1 cup Asparagus spears; 1 tbsp Dijon mustard; 0.5 tbsp Hemp hearts; 1 tsp Dried parsley; 0.5 tsp Garlic powder; 0.25 tbsp Olive oil; 0.25 cup Greek yogurt, plain; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Herb-Crusted Salmon with Roasted Vegetables

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

Oven-roasted salmon topped with a fragrant herb and hemp seed crust, served alongside buttery roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

46.5g

Fat

28.4g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Quinoa, cooked

1 cup Asparagus spears

1 tbsp Dijon mustard

0.5 tbsp Hemp hearts

1 tsp Dried parsley

0.5 tsp Garlic powder

0.25 tbsp Olive oil

0.25 cup Greek yogurt, plain

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss asparagus with olive oil, sea salt, and black pepper, then spread on one side of the pan.
3
Place the salmon fillet on the other side of the pan and brush the top with Dijon mustard.
4
In a small bowl, mix hemp hearts, dried parsley, and garlic powder, then press the mixture firmly onto the mustard-coated salmon.
5
Roast for 12-15 minutes until the salmon is flaky and the asparagus is tender and slightly charred.
6
While roasting, whisk together Greek yogurt and lemon juice to create a bright, creamy drizzle.
7
Serve the herb-crusted salmon and roasted asparagus over the warm, fluffy quinoa and finish with the yogurt sauce.