Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

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

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

Savor a perfectly crisp salmon fillet paired with tender roasted asparagus and fluffy quinoa. This dish offers a delightful balance of textures and flavors, from the savory, crispy exterior of the pan-seared salmon to the fresh, zesty asparagus and aromatic quinoa. A touch of lemon and olive oil enhances each bite, making it as visually appealing as it is nourishing.

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NUTRITION

416kcal
Protein
32g
Fat
20.7g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    Rinse and pat dry the salmon fillet. Season with salt and pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the olive oil and once shimmering, place the salmon skin-side down.

  • 4

    Sear the salmon for about 3-4 minutes until the skin becomes crispy, then flip and cook for an additional 2-3 minutes until done to your preference.

  • 5

    While the salmon cooks, trim the tough ends from the asparagus. Toss with a little salt and pepper, and place on a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for 8-10 minutes until tender but still crisp.

  • 7

    Warm the pre-cooked quinoa in a small pot or microwave until heated through.

  • 8

    Plate the quinoa as the base, top with the crispy salmon, and arrange the roasted asparagus on the side.

  • 9

    Drizzle lemon juice over the salmon and asparagus just before serving for a bright, refreshing finish.

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

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

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Asparagus and Quinoa

Savor a perfectly crisp salmon fillet paired with tender roasted asparagus and fluffy quinoa. This dish offers a delightful balance of textures and flavors, from the savory, crispy exterior of the pan-seared salmon to the fresh, zesty asparagus and aromatic quinoa. A touch of lemon and olive oil enhances each bite, making it as visually appealing as it is nourishing.

NUTRITION

416kcal
Protein
32g
Fat
20.7g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    Rinse and pat dry the salmon fillet. Season with salt and pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the olive oil and once shimmering, place the salmon skin-side down.

  • 4

    Sear the salmon for about 3-4 minutes until the skin becomes crispy, then flip and cook for an additional 2-3 minutes until done to your preference.

  • 5

    While the salmon cooks, trim the tough ends from the asparagus. Toss with a little salt and pepper, and place on a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for 8-10 minutes until tender but still crisp.

  • 7

    Warm the pre-cooked quinoa in a small pot or microwave until heated through.

  • 8

    Plate the quinoa as the base, top with the crispy salmon, and arrange the roasted asparagus on the side.

  • 9

    Drizzle lemon juice over the salmon and asparagus just before serving for a bright, refreshing finish.