Name: Salmon and Quinoa Salad with Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Pink Salmon Fillet; 1/3 cup Cooked Quinoa; 2 cups Mixed Greens; 1/2 cup sliced Cucumber; 5 Cherry Tomatoes; 1/4 cup Blueberries; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Salmon and Quinoa Salad with Mixed Greens

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

YOUR SOLIN GENERATED RECIPE

Salmon and Quinoa Salad with Mixed Greens

Pan-seared pink salmon served over a bed of fluffy quinoa and crisp mixed greens, finished with a zesty lemon-dijon dressing.

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NUTRITION

Protein

47.5g

Fat

13.5g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Pink Salmon Fillet

1/3 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup sliced Cucumber

5 Cherry Tomatoes

1/4 cup Blueberries

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the salmon fillet with a pinch of sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.
3
In a large serving bowl, toss together the mixed greens, cooked quinoa, cucumber slices, and halved cherry tomatoes.
4
Whisk the olive oil and lemon juice together in a small jar to create a light vinaigrette.
5
Place the cooked salmon on top of the salad bed and scatter fresh blueberries over the top.
6
Drizzle the entire salad with the lemon vinaigrette and serve immediately.