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

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 Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

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

Enjoy a beautifully balanced dish featuring a crispy pan-seared salmon filet accented with fresh lemon and herbs, paired with fluffy lemon-infused quinoa and tender roasted asparagus. This recipe offers a satisfying blend of textures and flavors, perfect for a wholesome dinner that fits neatly within your macro and calorie goals.

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NUTRITION

466kcal
Protein
36.2g
Fat
22.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

6 spears Asparagus

1 tsp 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

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

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until the exterior is crisp. Flip and cook the other side for another 2-3 minutes until just cooked through.

  • 4

    While the salmon is searing, trim the woody ends off the asparagus. Toss the asparagus lightly with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the preheated oven for about 8-10 minutes until tender.

  • 5

    In a small saucepan, warm the cooked quinoa over low heat. Stir in lemon juice and finely chopped fresh herbs (parsley and dill) to infuse the flavor. Adjust seasoning with salt and pepper as desired.

  • 6

    Plate the dish by laying a bed of lemon-herb quinoa on the plate, placing the crispy salmon fillet on top or alongside, and arranging the roasted asparagus to complete the meal.

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

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 Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

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

Enjoy a beautifully balanced dish featuring a crispy pan-seared salmon filet accented with fresh lemon and herbs, paired with fluffy lemon-infused quinoa and tender roasted asparagus. This recipe offers a satisfying blend of textures and flavors, perfect for a wholesome dinner that fits neatly within your macro and calorie goals.

NUTRITION

466kcal
Protein
36.2g
Fat
22.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

6 spears Asparagus

1 tsp 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

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

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until the exterior is crisp. Flip and cook the other side for another 2-3 minutes until just cooked through.

  • 4

    While the salmon is searing, trim the woody ends off the asparagus. Toss the asparagus lightly with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the preheated oven for about 8-10 minutes until tender.

  • 5

    In a small saucepan, warm the cooked quinoa over low heat. Stir in lemon juice and finely chopped fresh herbs (parsley and dill) to infuse the flavor. Adjust seasoning with salt and pepper as desired.

  • 6

    Plate the dish by laying a bed of lemon-herb quinoa on the plate, placing the crispy salmon fillet on top or alongside, and arranging the roasted asparagus to complete the meal.