Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

Seared Salmon Fillet with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Enjoy a light yet satisfying dinner featuring a beautifully seared wild salmon fillet, complemented by roasted asparagus, a touch of fluffy quinoa, and a delicate, herbed nonfat Greek yogurt sauce enhanced with a boost of egg white protein. This plate offers a harmonious blend of rich, savory flavors and crisp, fresh textures.

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NUTRITION

464kcal
Protein
53.8g
Fat
16.8g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet (skinless)

1/8 cup Cooked Quinoa

6 roasted Asparagus spears

1/4 cup Nonfat Greek Yogurt Dill Sauce

2 large Egg Whites

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium-high heat and lightly spray with cooking oil.

  • 2

    Season the wild salmon fillet with a pinch of salt and pepper.

  • 3

    Sear the salmon fillet skin-side down (if skin were present) or presentation side, for about 3-4 minutes on each side until the fish is just cooked through.

  • 4

    Meanwhile, roast the asparagus spears in an oven preheated to 425°F for about 10 minutes, or until tender and slightly caramelized.

  • 5

    Warm the pre-cooked quinoa gently if needed.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt with fresh dill (optional) to create a light sauce.

  • 7

    For an extra protein boost, lightly whisk in two egg whites and quickly fold them in off-heat to avoid cooking them fully, ensuring a silky finish.

  • 8

    Plate the salmon fillet alongside a serving of quinoa and arrange the roasted asparagus on the side. Drizzle the yogurt-dill mixture over the salmon or serve it as a dipping sauce.

  • 9

    Garnish with a squeeze of lemon juice and fresh herbs if desired, then enjoy immediately.

Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

Seared Salmon Fillet with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Enjoy a light yet satisfying dinner featuring a beautifully seared wild salmon fillet, complemented by roasted asparagus, a touch of fluffy quinoa, and a delicate, herbed nonfat Greek yogurt sauce enhanced with a boost of egg white protein. This plate offers a harmonious blend of rich, savory flavors and crisp, fresh textures.

NUTRITION

464kcal
Protein
53.8g
Fat
16.8g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet (skinless)

1/8 cup Cooked Quinoa

6 roasted Asparagus spears

1/4 cup Nonfat Greek Yogurt Dill Sauce

2 large Egg Whites

PREPARATION

  • 1

    Preheat a nonstick skillet over medium-high heat and lightly spray with cooking oil.

  • 2

    Season the wild salmon fillet with a pinch of salt and pepper.

  • 3

    Sear the salmon fillet skin-side down (if skin were present) or presentation side, for about 3-4 minutes on each side until the fish is just cooked through.

  • 4

    Meanwhile, roast the asparagus spears in an oven preheated to 425°F for about 10 minutes, or until tender and slightly caramelized.

  • 5

    Warm the pre-cooked quinoa gently if needed.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt with fresh dill (optional) to create a light sauce.

  • 7

    For an extra protein boost, lightly whisk in two egg whites and quickly fold them in off-heat to avoid cooking them fully, ensuring a silky finish.

  • 8

    Plate the salmon fillet alongside a serving of quinoa and arrange the roasted asparagus on the side. Drizzle the yogurt-dill mixture over the salmon or serve it as a dipping sauce.

  • 9

    Garnish with a squeeze of lemon juice and fresh herbs if desired, then enjoy immediately.