Name: Pan-Seared Salmon Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.25 cup Cooked quinoa; 0.33 cup Shelled edamame; 1 cup Baby spinach; 0.25 cup Sliced cucumber; 2 medium Radishes; 0.25 cup Plain non-fat Greek yogurt; 1 tsp Lemon juice; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon Power Bowl

Pan-seared salmon fillet served over a bed of fluffy quinoa and fresh greens, topped with a creamy lemon-yogurt drizzle for a bright and zesty finish.

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NUTRITION

Protein

44.5g

Fat

28.3g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.25 cup Cooked quinoa

0.33 cup Shelled edamame

1 cup Baby spinach

0.25 cup Sliced cucumber

2 medium Radishes

0.25 cup Plain non-fat Greek yogurt

1 tsp Lemon juice

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crispy and golden.
4
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is cooked through and flakes easily with a fork.
5
In a small mixing bowl, whisk together the Greek yogurt and lemon juice until smooth to create the dressing.
6
Assemble the power bowl by placing the baby spinach in the bottom of a large bowl, followed by the cooked quinoa and shelled edamame.
7
Add the sliced cucumbers and radishes, then nestle the seared salmon fillet on top.
8
Drizzle the lemon-yogurt sauce over the entire bowl and serve immediately.