Crispy Pan-Seared Salmon with Lemon-Herb Quinoa and Roasted Asparagus

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

Crispy Pan-Seared Salmon with Lemon-Herb Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Lemon-Herb Quinoa and Roasted Asparagus

Savor the deliciously crisp seared salmon paired with a zesty lemon-herb quinoa and tender roasted asparagus. This balanced dish features a delightful mix of textures and refreshing flavors, perfect for a wholesome dinner that feels both light and satisfying.

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NUTRITION

409kcal
Protein
38.2g
Fat
20.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Dill)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus and set aside a small baking tray.

  • 2

    Season the salmon fillet generously with salt and pepper on both sides.

  • 3

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

  • 4

    Place the salmon in the skillet, skin side down if applicable, and sear for approximately 3-4 minutes until the exterior is crispy.

  • 5

    Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 6

    Meanwhile, toss the asparagus with a light drizzle of olive oil, salt, and pepper, and arrange them on the baking tray. Roast in the preheated oven for 8-10 minutes until tender.

  • 7

    In a small saucepan, gently reheat the cooked quinoa. Stir in the lemon juice and fresh herbs, mixing well to incorporate the zesty flavors.

  • 8

    Plate the quinoa as a bed, top with the crispy salmon, and arrange the roasted asparagus on the side. Drizzle any remaining pan juices over the top if desired.

Crispy Pan-Seared Salmon with Lemon-Herb Quinoa and Roasted Asparagus

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

Crispy Pan-Seared Salmon with Lemon-Herb Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Lemon-Herb Quinoa and Roasted Asparagus

Savor the deliciously crisp seared salmon paired with a zesty lemon-herb quinoa and tender roasted asparagus. This balanced dish features a delightful mix of textures and refreshing flavors, perfect for a wholesome dinner that feels both light and satisfying.

NUTRITION

409kcal
Protein
38.2g
Fat
20.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Dill)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus and set aside a small baking tray.

  • 2

    Season the salmon fillet generously with salt and pepper on both sides.

  • 3

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

  • 4

    Place the salmon in the skillet, skin side down if applicable, and sear for approximately 3-4 minutes until the exterior is crispy.

  • 5

    Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 6

    Meanwhile, toss the asparagus with a light drizzle of olive oil, salt, and pepper, and arrange them on the baking tray. Roast in the preheated oven for 8-10 minutes until tender.

  • 7

    In a small saucepan, gently reheat the cooked quinoa. Stir in the lemon juice and fresh herbs, mixing well to incorporate the zesty flavors.

  • 8

    Plate the quinoa as a bed, top with the crispy salmon, and arrange the roasted asparagus on the side. Drizzle any remaining pan juices over the top if desired.