Seared Salmon with Roasted Asparagus and Quinoa

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

Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Quinoa

Enjoy a perfectly seared salmon fillet complemented by tender roasted asparagus spears and a light sprinkle of quinoa. This dish boasts a delightful combination of crisp textures and savory flavors, balanced to meet your mindful eating goals.

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NUTRITION

352kcal
Protein
37.2g
Fat
19.9g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet (~156 g)

6 Asparagus Spears (~60 g)

1/8 cup Cooked Quinoa (~30 g)

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PREPARATION

  • 1

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add a minimal amount of olive oil if desired.

  • 3

    Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss asparagus spears with a drizzle of olive oil, salt, and pepper, and arrange them on a baking sheet.

  • 5

    Roast the asparagus for 8-10 minutes until tender and slightly crispy.

  • 6

    Warm the cooked quinoa if needed, or serve it at room temperature as a light, nutritious base.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a small portion of quinoa. Squeeze a wedge of lemon over the top for a fresh finish.

Seared Salmon with Roasted Asparagus and Quinoa

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

Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Quinoa

Enjoy a perfectly seared salmon fillet complemented by tender roasted asparagus spears and a light sprinkle of quinoa. This dish boasts a delightful combination of crisp textures and savory flavors, balanced to meet your mindful eating goals.

NUTRITION

352kcal
Protein
37.2g
Fat
19.9g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet (~156 g)

6 Asparagus Spears (~60 g)

1/8 cup Cooked Quinoa (~30 g)

PREPARATION

  • 1

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add a minimal amount of olive oil if desired.

  • 3

    Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss asparagus spears with a drizzle of olive oil, salt, and pepper, and arrange them on a baking sheet.

  • 5

    Roast the asparagus for 8-10 minutes until tender and slightly crispy.

  • 6

    Warm the cooked quinoa if needed, or serve it at room temperature as a light, nutritious base.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a small portion of quinoa. Squeeze a wedge of lemon over the top for a fresh finish.