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

Savor a perfectly pan-seared salmon fillet with a crispy crust, paired with tender roasted asparagus and a zesty lemon-herb quinoa. This dish delivers a satisfying balance of flavors and textures, from the savory, flaky fish to the vibrant, citrus-infused quinoa, making it a delightful and nourishing meal.

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NUTRITION

450kcal
Protein
35.4g
Fat
21.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice (from 1 lemon wedge)

1 clove Garlic

2 tbsp Fresh Herbs (Dill and Parsley)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crisp at the edges.

  • 3

    While the asparagus roasts, pat the salmon dry with a paper towel. Season with salt, pepper, and finely minced garlic.

  • 4

    Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until the exterior is crispy.

  • 5

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired doneness.

  • 6

    In a separate small pot, warm the cooked quinoa. Stir in lemon juice and freshly chopped dill and parsley.

  • 7

    Plate the salmon alongside the roasted asparagus and lemon-herb quinoa. Garnish with additional fresh herbs and a squeeze of lemon if desired.

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

Savor a perfectly pan-seared salmon fillet with a crispy crust, paired with tender roasted asparagus and a zesty lemon-herb quinoa. This dish delivers a satisfying balance of flavors and textures, from the savory, flaky fish to the vibrant, citrus-infused quinoa, making it a delightful and nourishing meal.

NUTRITION

450kcal
Protein
35.4g
Fat
21.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice (from 1 lemon wedge)

1 clove Garlic

2 tbsp Fresh Herbs (Dill and Parsley)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crisp at the edges.

  • 3

    While the asparagus roasts, pat the salmon dry with a paper towel. Season with salt, pepper, and finely minced garlic.

  • 4

    Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until the exterior is crispy.

  • 5

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired doneness.

  • 6

    In a separate small pot, warm the cooked quinoa. Stir in lemon juice and freshly chopped dill and parsley.

  • 7

    Plate the salmon alongside the roasted asparagus and lemon-herb quinoa. Garnish with additional fresh herbs and a squeeze of lemon if desired.