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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delectable plate featuring a crispy pan-seared salmon paired with tender roasted asparagus and a bright, zesty lemon herb quinoa. This balanced meal captivates with its blend of textures and vibrant flavors, making it as satisfying in taste as it is aligned with your nutritional goals.

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NUTRITION

543kcal
Protein
39.9g
Fat
31.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

6 spears Asparagus

1/2 cup Cooked Quinoa

1 tablespoon Olive Oil

1/2 Lemon

2 tablespoons Fresh Parsley

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus roast.

  • 2

    Pat the salmon fillet dry with paper towels and season both sides with salt, pepper, and garlic powder.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once the oil is hot, place the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for another 3-4 minutes until cooked to your desired doneness. Remove from skillet and set aside.

  • 5

    Meanwhile, trim the woody ends off the asparagus. Toss with a little olive oil, salt, and pepper, then spread them on a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for 8-10 minutes until tender and slightly browned.

  • 7

    For the lemon herb quinoa, combine the cooked quinoa in a bowl with fresh parsley and squeeze the juice of half a lemon over it. Mix well and season with a pinch of salt and pepper.

  • 8

    Plate the crispy salmon alongside the roasted asparagus and a serving of lemon herb quinoa. Enjoy immediately while warm.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delectable plate featuring a crispy pan-seared salmon paired with tender roasted asparagus and a bright, zesty lemon herb quinoa. This balanced meal captivates with its blend of textures and vibrant flavors, making it as satisfying in taste as it is aligned with your nutritional goals.

NUTRITION

543kcal
Protein
39.9g
Fat
31.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

6 spears Asparagus

1/2 cup Cooked Quinoa

1 tablespoon Olive Oil

1/2 Lemon

2 tablespoons Fresh Parsley

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus roast.

  • 2

    Pat the salmon fillet dry with paper towels and season both sides with salt, pepper, and garlic powder.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once the oil is hot, place the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for another 3-4 minutes until cooked to your desired doneness. Remove from skillet and set aside.

  • 5

    Meanwhile, trim the woody ends off the asparagus. Toss with a little olive oil, salt, and pepper, then spread them on a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for 8-10 minutes until tender and slightly browned.

  • 7

    For the lemon herb quinoa, combine the cooked quinoa in a bowl with fresh parsley and squeeze the juice of half a lemon over it. Mix well and season with a pinch of salt and pepper.

  • 8

    Plate the crispy salmon alongside the roasted asparagus and a serving of lemon herb quinoa. Enjoy immediately while warm.