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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor this vibrant plate featuring a perfectly pan-seared salmon fillet paired with tender roasted asparagus and a refreshing lemon-herb quinoa. The dish beautifully balances light acidity with aromatic herbs, making it a clean and satisfying meal.

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NUTRITION

429kcal
Protein
32.6g
Fat
20.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 cup Asparagus Spears

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/2 Lemon

1 Garlic Clove

2 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the asparagus roasts, season the salmon fillet with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil. Add the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until cooked through.

  • 5

    In a small saucepan, lightly heat the already cooked quinoa with a minced garlic clove, the juice of half a lemon, and freshly chopped parsley. Stir to evenly distribute the flavors.

  • 6

    Plate the salmon, spread a serving of lemon-herb quinoa beside it, and top with the roasted asparagus.

  • 7

    Garnish with extra parsley or a squeeze of lemon if desired. Serve immediately.

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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor this vibrant plate featuring a perfectly pan-seared salmon fillet paired with tender roasted asparagus and a refreshing lemon-herb quinoa. The dish beautifully balances light acidity with aromatic herbs, making it a clean and satisfying meal.

NUTRITION

429kcal
Protein
32.6g
Fat
20.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 cup Asparagus Spears

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/2 Lemon

1 Garlic Clove

2 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the asparagus roasts, season the salmon fillet with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil. Add the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until cooked through.

  • 5

    In a small saucepan, lightly heat the already cooked quinoa with a minced garlic clove, the juice of half a lemon, and freshly chopped parsley. Stir to evenly distribute the flavors.

  • 6

    Plate the salmon, spread a serving of lemon-herb quinoa beside it, and top with the roasted asparagus.

  • 7

    Garnish with extra parsley or a squeeze of lemon if desired. Serve immediately.