Crispy Skin 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 Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

Savor the delightful combination of crispy skin salmon with roasted asparagus and a bright, fresh lemon-herb quinoa. The crispy, savory salmon pairs beautifully with tender asparagus and the zesty, aromatic quinoa, making for a well-balanced and satisfying dinner that's as nutritious as it is delicious.

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NUTRITION

443kcal
Protein
34.2g
Fat
23.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet with Skin

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the salmon dry with a paper towel and season both sides lightly with salt and pepper.

  • 3

    Place the salmon, skin side up, on a skillet over medium-high heat. Cook for 4-5 minutes until the skin is crispy. Flip the salmon and sear for an additional 2 minutes.

  • 4

    Meanwhile, toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast in the oven for about 10 minutes until tender.

  • 5

    In a small bowl, mix the cooked quinoa with lemon juice and chopped fresh herbs. Adjust seasoning with salt and pepper.

  • 6

    If the salmon requires additional cooking, transfer the skillet to the oven and bake for another 3-4 minutes until just cooked through.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of lemon-herb quinoa. Serve immediately.

Crispy Skin 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 Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

Savor the delightful combination of crispy skin salmon with roasted asparagus and a bright, fresh lemon-herb quinoa. The crispy, savory salmon pairs beautifully with tender asparagus and the zesty, aromatic quinoa, making for a well-balanced and satisfying dinner that's as nutritious as it is delicious.

NUTRITION

443kcal
Protein
34.2g
Fat
23.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet with Skin

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the salmon dry with a paper towel and season both sides lightly with salt and pepper.

  • 3

    Place the salmon, skin side up, on a skillet over medium-high heat. Cook for 4-5 minutes until the skin is crispy. Flip the salmon and sear for an additional 2 minutes.

  • 4

    Meanwhile, toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast in the oven for about 10 minutes until tender.

  • 5

    In a small bowl, mix the cooked quinoa with lemon juice and chopped fresh herbs. Adjust seasoning with salt and pepper.

  • 6

    If the salmon requires additional cooking, transfer the skillet to the oven and bake for another 3-4 minutes until just cooked through.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of lemon-herb quinoa. Serve immediately.