YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Quinoa
Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet, tender roasted asparagus, and nutty quinoa. This plate delivers a harmonious blend of flavors and textures—crispy salmon skin fading into delicate, flaky meat, roasted asparagus bursting with natural sweetness, and quinoa providing a satisfying, wholesome chew.
INGREDIENTS
4 oz Salmon Fillet
1/2 cup cooked Quinoa
1 cup Asparagus
1/2 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Toss the asparagus with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly crisp.
Meanwhile, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy.
Flip the salmon and cook for an additional 3-4 minutes until desired doneness is reached.
Prepare quinoa according to package instructions if not already cooked.
Plate the quinoa, top with the seared salmon, and arrange the roasted asparagus on the side.
Serve immediately and enjoy your balanced, delicious meal.