Flaky Garlic-Dill Pan-Seared Salmon with Tender Roasted Asparagus and Quinoa

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

Flaky Garlic-Dill Pan-Seared Salmon with Tender Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Garlic-Dill Pan-Seared Salmon with Tender Roasted Asparagus and Quinoa

Enjoy a beautifully balanced plate featuring a crispy yet tender salmon fillet infused with garlic and dill, paired with perfectly roasted asparagus and light, fluffy quinoa. This dish merges vibrant flavors with a clean, nutritious profile, perfect for a satisfying meal at any time of day.

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NUTRITION

421kcal
Protein
32.3g
Fat
20.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

2 cloves Garlic

2 tbsp Fresh Dill

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the quinoa and cook it according to the package instructions until fluffy; set aside.

  • 2

    Preheat your oven to 425°F. Trim the asparagus ends and toss them in 1 teaspoon of olive oil, salt, and pepper. Arrange on a baking sheet and roast for about 10-12 minutes until tender.

  • 3

    Meanwhile, pat the salmon fillet dry. Season both sides with salt and pepper.

  • 4

    In a small bowl, mix minced garlic (2 cloves), chopped fresh dill (2 tbsp), remaining olive oil, and lemon juice. Rub this mixture onto the salmon.

  • 5

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down (if applicable) and cook for approximately 3-4 minutes until a crispy crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes, or until the interior is opaque and flaky.

  • 7

    Plate the quinoa as the base, arrange the roasted asparagus alongside, and top with the pan-seared salmon. Drizzle any remaining pan juices over the salmon if desired.

Flaky Garlic-Dill Pan-Seared Salmon with Tender Roasted Asparagus and Quinoa

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

Flaky Garlic-Dill Pan-Seared Salmon with Tender Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Garlic-Dill Pan-Seared Salmon with Tender Roasted Asparagus and Quinoa

Enjoy a beautifully balanced plate featuring a crispy yet tender salmon fillet infused with garlic and dill, paired with perfectly roasted asparagus and light, fluffy quinoa. This dish merges vibrant flavors with a clean, nutritious profile, perfect for a satisfying meal at any time of day.

NUTRITION

421kcal
Protein
32.3g
Fat
20.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

2 cloves Garlic

2 tbsp Fresh Dill

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the quinoa and cook it according to the package instructions until fluffy; set aside.

  • 2

    Preheat your oven to 425°F. Trim the asparagus ends and toss them in 1 teaspoon of olive oil, salt, and pepper. Arrange on a baking sheet and roast for about 10-12 minutes until tender.

  • 3

    Meanwhile, pat the salmon fillet dry. Season both sides with salt and pepper.

  • 4

    In a small bowl, mix minced garlic (2 cloves), chopped fresh dill (2 tbsp), remaining olive oil, and lemon juice. Rub this mixture onto the salmon.

  • 5

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down (if applicable) and cook for approximately 3-4 minutes until a crispy crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes, or until the interior is opaque and flaky.

  • 7

    Plate the quinoa as the base, arrange the roasted asparagus alongside, and top with the pan-seared salmon. Drizzle any remaining pan juices over the salmon if desired.