Crispy Baked Salmon with Roasted Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Roasted Asparagus and Quinoa

Enjoy a light yet flavorful meal featuring a crispy baked salmon fillet paired with tender roasted asparagus and fluffy quinoa. The perfectly seasoned salmon delivers a satisfying crunch on the outside while maintaining a moist, tender interior, complemented by the fresh, green asparagus and nutty quinoa for a balanced and satisfying dish.

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NUTRITION

475kcal
Protein
38.2g
Fat
24g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup roasted Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the salmon fillet on a baking sheet lined with parchment paper. Pat dry and season with a pinch of sea salt, black pepper, and drizzle 1/2 tablespoon of lemon juice over the top.

  • 3

    Bake the salmon in the oven for 10-12 minutes until the skin becomes crispy and the flesh flakes easily under a fork.

  • 4

    While the salmon is baking, prepare the asparagus by tossing it in a bowl with 1 teaspoon of olive oil, a pinch of sea salt, black pepper, and the remaining lemon juice.

  • 5

    Arrange the asparagus on another baking sheet and roast in the oven for about 10 minutes until tender and lightly charred.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked. Typically, bring water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy.

  • 7

    Plate the crispy salmon with a side of roasted asparagus and scatter the quinoa alongside. Serve immediately and enjoy!

Crispy Baked Salmon with Roasted Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Roasted Asparagus and Quinoa

Enjoy a light yet flavorful meal featuring a crispy baked salmon fillet paired with tender roasted asparagus and fluffy quinoa. The perfectly seasoned salmon delivers a satisfying crunch on the outside while maintaining a moist, tender interior, complemented by the fresh, green asparagus and nutty quinoa for a balanced and satisfying dish.

NUTRITION

475kcal
Protein
38.2g
Fat
24g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup roasted Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the salmon fillet on a baking sheet lined with parchment paper. Pat dry and season with a pinch of sea salt, black pepper, and drizzle 1/2 tablespoon of lemon juice over the top.

  • 3

    Bake the salmon in the oven for 10-12 minutes until the skin becomes crispy and the flesh flakes easily under a fork.

  • 4

    While the salmon is baking, prepare the asparagus by tossing it in a bowl with 1 teaspoon of olive oil, a pinch of sea salt, black pepper, and the remaining lemon juice.

  • 5

    Arrange the asparagus on another baking sheet and roast in the oven for about 10 minutes until tender and lightly charred.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked. Typically, bring water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy.

  • 7

    Plate the crispy salmon with a side of roasted asparagus and scatter the quinoa alongside. Serve immediately and enjoy!