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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate featuring a tender, pan-seared salmon fillet infused with a bright lemon-herb marinade, paired with perfectly roasted asparagus and a side of fluffy quinoa. This dish combines savory, tangy, and fresh flavors for a balanced, wholesome meal.

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NUTRITION

543kcal
Protein
41.2g
Fat
32.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

1/2 tablespoon Extra Virgin Olive Oil (for salmon)

1/2 tablespoon Extra Virgin Olive Oil (for asparagus)

1/2 Lemon

2 tablespoons Fresh Herbs (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Prepare the quinoa according to package instructions if not already cooked; set aside once fluffy.

  • 3

    Trim the asparagus ends, toss them in 1/2 tablespoon olive oil, season with salt and pepper, and spread them evenly on the baking sheet.

  • 4

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crisp.

  • 5

    While the asparagus roasts, pat dry the salmon fillet. Season both sides with salt, pepper, and a sprinkle of fresh herbs.

  • 6

    Heat a non-stick skillet over medium-high heat. Add 1/2 tablespoon olive oil, then place the salmon skin-side down (if applicable) or presentation side down.

  • 7

    Sear the salmon for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the fish is just cooked through.

  • 8

    Squeeze the juice of 1/2 a lemon over the salmon during the last minute of cooking, and scatter additional fresh herbs for flavor.

  • 9

    Plate the salmon alongside the roasted asparagus and a serving of fluffy quinoa, drizzling any remaining lemon-herb dressing over the top.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate featuring a tender, pan-seared salmon fillet infused with a bright lemon-herb marinade, paired with perfectly roasted asparagus and a side of fluffy quinoa. This dish combines savory, tangy, and fresh flavors for a balanced, wholesome meal.

NUTRITION

543kcal
Protein
41.2g
Fat
32.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

1/2 tablespoon Extra Virgin Olive Oil (for salmon)

1/2 tablespoon Extra Virgin Olive Oil (for asparagus)

1/2 Lemon

2 tablespoons Fresh Herbs (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Prepare the quinoa according to package instructions if not already cooked; set aside once fluffy.

  • 3

    Trim the asparagus ends, toss them in 1/2 tablespoon olive oil, season with salt and pepper, and spread them evenly on the baking sheet.

  • 4

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crisp.

  • 5

    While the asparagus roasts, pat dry the salmon fillet. Season both sides with salt, pepper, and a sprinkle of fresh herbs.

  • 6

    Heat a non-stick skillet over medium-high heat. Add 1/2 tablespoon olive oil, then place the salmon skin-side down (if applicable) or presentation side down.

  • 7

    Sear the salmon for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the fish is just cooked through.

  • 8

    Squeeze the juice of 1/2 a lemon over the salmon during the last minute of cooking, and scatter additional fresh herbs for flavor.

  • 9

    Plate the salmon alongside the roasted asparagus and a serving of fluffy quinoa, drizzling any remaining lemon-herb dressing over the top.