Crispy Pan-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.

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

Enjoy a beautifully balanced dish featuring a perfectly crispy pan-seared salmon fillet, tender roasted asparagus, and a light serving of fluffy quinoa. Each bite bursts with savory notes, with a hint of lemon and seasoning elevating the fresh flavors at every forkful.

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NUTRITION

476kcal
Protein
38.1g
Fat
24.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

2 tsp Olive Oil

1 Lemon wedge

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for the asparagus.

  • 2

    Rinse the quinoa and cook according to package instructions until fluffy.

  • 3

    Toss the asparagus with 1 tsp olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast in the preheated oven for about 10 minutes until tender.

  • 4

    Meanwhile, pat the salmon dry with a paper towel. Season both sides with salt, pepper, and a light dusting of garlic powder if desired.

  • 5

    Heat the remaining 1 tsp olive oil in a non-stick skillet over medium-high heat. Once shimmering, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until the outside is crispy and the internal temperature reaches 145°F.

  • 6

    Plate the salmon alongside the roasted asparagus and a serving of quinoa. Squeeze a lemon wedge over the top for a bright, fresh finish.

Crispy Pan-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.

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

Enjoy a beautifully balanced dish featuring a perfectly crispy pan-seared salmon fillet, tender roasted asparagus, and a light serving of fluffy quinoa. Each bite bursts with savory notes, with a hint of lemon and seasoning elevating the fresh flavors at every forkful.

NUTRITION

476kcal
Protein
38.1g
Fat
24.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

2 tsp Olive Oil

1 Lemon wedge

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for the asparagus.

  • 2

    Rinse the quinoa and cook according to package instructions until fluffy.

  • 3

    Toss the asparagus with 1 tsp olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast in the preheated oven for about 10 minutes until tender.

  • 4

    Meanwhile, pat the salmon dry with a paper towel. Season both sides with salt, pepper, and a light dusting of garlic powder if desired.

  • 5

    Heat the remaining 1 tsp olive oil in a non-stick skillet over medium-high heat. Once shimmering, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until the outside is crispy and the internal temperature reaches 145°F.

  • 6

    Plate the salmon alongside the roasted asparagus and a serving of quinoa. Squeeze a lemon wedge over the top for a bright, fresh finish.