Herb-Crusted Pan Seared Salmon with Lemon

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

Herb-Crusted Pan Seared Salmon with Lemon

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Lemon

Savor the elegance of a perfectly pan-seared salmon fillet lightly encrusted with fresh herbs and a hint of lemon zest. This dish is balanced with a side of fluffy quinoa, offering a delightful blend of citrus aroma, tender fish texture, and a subtle nutty base for a satisfying and wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
42.3g
Fat
20.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tsp Olive Oil

2 tbsp Fresh Parsley

1 tsp Lemon Zest

Salt & Black Pepper to taste

0.5 cup Cooked Quinoa

1 Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh parsley and lemon zest. Gently press this herb mixture onto the top side of the salmon fillet to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Once the oil is hot, place the salmon fillet herb-side down and sear for about 3-4 minutes until the crust is golden and fragrant.

  • 5

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is cooked through but still moist in the center.

  • 6

    Meanwhile, warm the cooked quinoa if necessary, or serve at room temperature.

  • 7

    Plate the salmon on a bed of quinoa and garnish with a lemon wedge. Squeeze the lemon over the salmon before serving for an extra burst of citrus.

Herb-Crusted Pan Seared Salmon with Lemon

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

Herb-Crusted Pan Seared Salmon with Lemon

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Lemon

Savor the elegance of a perfectly pan-seared salmon fillet lightly encrusted with fresh herbs and a hint of lemon zest. This dish is balanced with a side of fluffy quinoa, offering a delightful blend of citrus aroma, tender fish texture, and a subtle nutty base for a satisfying and wholesome meal.

NUTRITION

398kcal
Protein
42.3g
Fat
20.5g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tsp Olive Oil

2 tbsp Fresh Parsley

1 tsp Lemon Zest

Salt & Black Pepper to taste

0.5 cup Cooked Quinoa

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh parsley and lemon zest. Gently press this herb mixture onto the top side of the salmon fillet to form a crust.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Once the oil is hot, place the salmon fillet herb-side down and sear for about 3-4 minutes until the crust is golden and fragrant.

  • 5

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is cooked through but still moist in the center.

  • 6

    Meanwhile, warm the cooked quinoa if necessary, or serve at room temperature.

  • 7

    Plate the salmon on a bed of quinoa and garnish with a lemon wedge. Squeeze the lemon over the salmon before serving for an extra burst of citrus.