Crispy Skin 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 Skin Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Asparagus and Quinoa

Savor a beautifully balanced dish featuring a perfectly crispy skin salmon fillet paired with tender, roasted asparagus and nutty quinoa. A dash of lemon elevates the flavors, making it a light yet satisfying meal that's as nutritious as it is delicious.

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NUTRITION

409kcal
Protein
31.2g
Fat
20.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

90g Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse the asparagus and trim the woody ends. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the asparagus on a baking sheet and roast in the oven for 10-12 minutes, until tender and slightly charred.

  • 4

    While the asparagus is roasting, pat the salmon fillet dry with a paper towel. Score the skin lightly and season both sides with salt and pepper.

  • 5

    Place the salmon skin-side down in a hot, non-stick skillet over medium-high heat. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes, or until the salmon reaches your desired doneness.

  • 6

    Warm the cooked quinoa if needed and fluff with a fork. Drizzle with lemon juice for a bright finish.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of quinoa. Squeeze extra lemon juice over the salmon if desired, and serve immediately.

Crispy Skin 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 Skin Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Asparagus and Quinoa

Savor a beautifully balanced dish featuring a perfectly crispy skin salmon fillet paired with tender, roasted asparagus and nutty quinoa. A dash of lemon elevates the flavors, making it a light yet satisfying meal that's as nutritious as it is delicious.

NUTRITION

409kcal
Protein
31.2g
Fat
20.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

90g Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse the asparagus and trim the woody ends. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the asparagus on a baking sheet and roast in the oven for 10-12 minutes, until tender and slightly charred.

  • 4

    While the asparagus is roasting, pat the salmon fillet dry with a paper towel. Score the skin lightly and season both sides with salt and pepper.

  • 5

    Place the salmon skin-side down in a hot, non-stick skillet over medium-high heat. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes, or until the salmon reaches your desired doneness.

  • 6

    Warm the cooked quinoa if needed and fluff with a fork. Drizzle with lemon juice for a bright finish.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of quinoa. Squeeze extra lemon juice over the salmon if desired, and serve immediately.