Name: Herb-Crusted Salmon with Quinoa and Roasted Broccoli
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 Broccoli florets; 1 tsp Olive oil; 1 tsp Dijon mustard; 1 tbsp Fresh parsley; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 wedge Lemon

Herb-Crusted Salmon with Quinoa and Roasted Broccoli

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 Quinoa and Roasted Broccoli

Oven-roasted salmon fillet coated in a zesty herb-Dijon crust, served with fluffy quinoa and charred broccoli for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

41.7g

Fat

28.9g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Broccoli florets

1 tsp Olive oil

1 tsp Dijon mustard

1 tbsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the thawed salmon fillet completely dry with a paper towel to ensure the herb crust adheres properly.
3
In a small bowl, whisk together the Dijon mustard, finely chopped fresh parsley, garlic powder, and half of the sea salt and black pepper.
4
Place the broccoli florets on one side of the prepared baking sheet, drizzle with olive oil and the remaining salt and pepper, then toss to coat.
5
Position the salmon fillet on the other side of the sheet and spread the herb-mustard mixture evenly over the top of the fish.
6
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the broccoli edges are slightly charred and tender.
7
Transfer the warm cooked quinoa to a plate, top with the roasted salmon and broccoli, and serve with a fresh lemon wedge to brighten the flavors.