Flaky Roasted Salmon with Herbed Quinoa and Roasted Asparagus

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

Flaky Roasted Salmon with Herbed Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Roasted Salmon with Herbed Quinoa and Roasted Asparagus

Delight in this vibrant plate featuring tender, flaky roasted salmon paired with nutty herbed quinoa and crisp roasted asparagus. A light drizzle of olive oil and a squeeze of fresh lemon elevate the flavors, making this dish both refreshing and satisfying.

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NUTRITION

441kcal
Protein
34.1g
Fat
22.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

6 spears Fresh Asparagus

0.33 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a baking tray lined with parchment paper. Season with salt and black pepper.

  • 3

    Roast the salmon in the oven for about 10-12 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon is roasting, toss the asparagus spears with olive oil, salt, and pepper. Arrange them on a baking tray and roast in the oven for about 8-10 minutes until tender.

  • 5

    Prepare the quinoa by fluffing it with a fork, then stir in fresh lemon juice and chopped parsley.

  • 6

    Plate the roasted salmon alongside a portion of herbed quinoa and arrange the roasted asparagus on the side.

  • 7

    Finish with an extra squeeze of lemon juice if desired and serve immediately.

Flaky Roasted Salmon with Herbed Quinoa and Roasted Asparagus

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

Flaky Roasted Salmon with Herbed Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Roasted Salmon with Herbed Quinoa and Roasted Asparagus

Delight in this vibrant plate featuring tender, flaky roasted salmon paired with nutty herbed quinoa and crisp roasted asparagus. A light drizzle of olive oil and a squeeze of fresh lemon elevate the flavors, making this dish both refreshing and satisfying.

NUTRITION

441kcal
Protein
34.1g
Fat
22.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

6 spears Fresh Asparagus

0.33 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a baking tray lined with parchment paper. Season with salt and black pepper.

  • 3

    Roast the salmon in the oven for about 10-12 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon is roasting, toss the asparagus spears with olive oil, salt, and pepper. Arrange them on a baking tray and roast in the oven for about 8-10 minutes until tender.

  • 5

    Prepare the quinoa by fluffing it with a fork, then stir in fresh lemon juice and chopped parsley.

  • 6

    Plate the roasted salmon alongside a portion of herbed quinoa and arrange the roasted asparagus on the side.

  • 7

    Finish with an extra squeeze of lemon juice if desired and serve immediately.