Pan-Seared Salmon with Crispy Asparagus and Lemon-Dill Quinoa

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

Pan-Seared Salmon with Crispy Asparagus and Lemon-Dill Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Crispy Asparagus and Lemon-Dill Quinoa

Enjoy a vibrant dish featuring a perfectly pan-seared 5oz salmon fillet paired with crispy asparagus and a refreshing lemon-dill quinoa. This dish packs a balance of protein, healthy fats, and wholesome carbohydrates, all accented by zesty lemon and fragrant dill.

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NUTRITION

470kcal
Protein
38.4g
Fat
25.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1 clove Garlic

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Pat the salmon dry with paper towels and season both sides with salt and pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 3

    Flip the salmon and cook for an additional 3-4 minutes until cooked through.

  • 4

    Meanwhile, trim the woody ends off the asparagus. In a separate pan, sauté the asparagus with a small drizzle of olive oil, minced garlic, salt, and pepper over medium heat until tender-crisp, about 4-5 minutes.

  • 5

    In a small bowl, combine the cooked quinoa with lemon juice and finely chopped fresh dill. Adjust the seasoning with salt and pepper.

  • 6

    Plate the salmon alongside the crispy asparagus and a serving of the lemon-dill quinoa. Serve immediately.

Pan-Seared Salmon with Crispy Asparagus and Lemon-Dill Quinoa

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

Pan-Seared Salmon with Crispy Asparagus and Lemon-Dill Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Crispy Asparagus and Lemon-Dill Quinoa

Enjoy a vibrant dish featuring a perfectly pan-seared 5oz salmon fillet paired with crispy asparagus and a refreshing lemon-dill quinoa. This dish packs a balance of protein, healthy fats, and wholesome carbohydrates, all accented by zesty lemon and fragrant dill.

NUTRITION

470kcal
Protein
38.4g
Fat
25.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1 clove Garlic

Salt and Pepper (to taste)

PREPARATION

  • 1

    Pat the salmon dry with paper towels and season both sides with salt and pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 3

    Flip the salmon and cook for an additional 3-4 minutes until cooked through.

  • 4

    Meanwhile, trim the woody ends off the asparagus. In a separate pan, sauté the asparagus with a small drizzle of olive oil, minced garlic, salt, and pepper over medium heat until tender-crisp, about 4-5 minutes.

  • 5

    In a small bowl, combine the cooked quinoa with lemon juice and finely chopped fresh dill. Adjust the seasoning with salt and pepper.

  • 6

    Plate the salmon alongside the crispy asparagus and a serving of the lemon-dill quinoa. Serve immediately.