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

YOUR SOLIN GENERATED RECIPE

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

Savor a plate of crispy pan-seared salmon paired with vibrant lemon-herb roasted asparagus and fluffy quinoa. This dish offers a delightful balance of textures and flavors, from the crisp exterior of the salmon to the tender, tangy asparagus, all rounded out with nutty quinoa for a satisfying meal.

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NUTRITION

412kcal
Protein
31.4g
Fat
20.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Quinoa

6 Asparagus Spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

1 tbsp Fresh Dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.

  • 2

    Place the asparagus spears on the tray, drizzle with olive oil, squeeze half a lemon over them, and sprinkle with salt, pepper, and fresh dill. Toss to coat evenly.

  • 3

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

  • 4

    While the asparagus is roasting, season the salmon fillet with salt, pepper, and a light drizzle of lemon juice.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 3-4 minutes, then flip and cook for an additional 2-3 minutes until the salmon is just cooked through and the exterior is crispy.

  • 6

    Warm the cooked quinoa if needed, or serve at room temperature.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of quinoa. Garnish with additional fresh dill or a light lemon drizzle if desired, and serve immediately.

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

YOUR SOLIN GENERATED RECIPE

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

Savor a plate of crispy pan-seared salmon paired with vibrant lemon-herb roasted asparagus and fluffy quinoa. This dish offers a delightful balance of textures and flavors, from the crisp exterior of the salmon to the tender, tangy asparagus, all rounded out with nutty quinoa for a satisfying meal.

NUTRITION

412kcal
Protein
31.4g
Fat
20.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Quinoa

6 Asparagus Spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

1 tbsp Fresh Dill

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.

  • 2

    Place the asparagus spears on the tray, drizzle with olive oil, squeeze half a lemon over them, and sprinkle with salt, pepper, and fresh dill. Toss to coat evenly.

  • 3

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

  • 4

    While the asparagus is roasting, season the salmon fillet with salt, pepper, and a light drizzle of lemon juice.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 3-4 minutes, then flip and cook for an additional 2-3 minutes until the salmon is just cooked through and the exterior is crispy.

  • 6

    Warm the cooked quinoa if needed, or serve at room temperature.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of quinoa. Garnish with additional fresh dill or a light lemon drizzle if desired, and serve immediately.