Flaky Baked Salmon with Lemon-Herb Roasted Asparagus and Creamy Quinoa

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

Flaky Baked Salmon with Lemon-Herb Roasted Asparagus and Creamy Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Baked Salmon with Lemon-Herb Roasted Asparagus and Creamy Quinoa

Enjoy a vibrant medley of flaky baked salmon paired with bright, lemon-herb infused roasted asparagus and a creamy serving of quinoa. This dish delivers robust flavors with a perfect balance of zestiness from the lemon, earthy herbs, and the natural richness of the salmon, all while offering a satisfying comfort of creamy quinoa.

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NUTRITION

418kcal
Protein
32.2g
Fat
20.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

1 tablespoon Fresh Dill

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lined baking tray. Drizzle with lemon juice and season with salt, pepper, fresh parsley, and dill.

  • 3

    In a separate bowl, toss the asparagus with olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the asparagus next to the salmon on the baking tray.

  • 5

    Bake in the oven for 12-15 minutes until the salmon is flaky and the asparagus is tender.

  • 6

    While the salmon and asparagus are baking, prepare the quinoa if not pre-cooked, following package directions and then fluff it.

  • 7

    Plate the baked salmon and roasted asparagus, and serve over or alongside a portion of creamy quinoa.

  • 8

    Garnish with additional fresh herbs if desired and enjoy.

Flaky Baked Salmon with Lemon-Herb Roasted Asparagus and Creamy Quinoa

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

Flaky Baked Salmon with Lemon-Herb Roasted Asparagus and Creamy Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Baked Salmon with Lemon-Herb Roasted Asparagus and Creamy Quinoa

Enjoy a vibrant medley of flaky baked salmon paired with bright, lemon-herb infused roasted asparagus and a creamy serving of quinoa. This dish delivers robust flavors with a perfect balance of zestiness from the lemon, earthy herbs, and the natural richness of the salmon, all while offering a satisfying comfort of creamy quinoa.

NUTRITION

418kcal
Protein
32.2g
Fat
20.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley

1 tablespoon Fresh Dill

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lined baking tray. Drizzle with lemon juice and season with salt, pepper, fresh parsley, and dill.

  • 3

    In a separate bowl, toss the asparagus with olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the asparagus next to the salmon on the baking tray.

  • 5

    Bake in the oven for 12-15 minutes until the salmon is flaky and the asparagus is tender.

  • 6

    While the salmon and asparagus are baking, prepare the quinoa if not pre-cooked, following package directions and then fluff it.

  • 7

    Plate the baked salmon and roasted asparagus, and serve over or alongside a portion of creamy quinoa.

  • 8

    Garnish with additional fresh herbs if desired and enjoy.