YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Quinoa
Enjoy a delightful, nutrient-packed dinner featuring perfectly seared salmon, tender roasted asparagus, and herbed quinoa. The salmon is lightly seasoned and pan-seared to achieve a beautifully crisp exterior while staying moist inside. The asparagus is roasted to perfection, bringing out its natural sweetness, and the quinoa is cooked to a fluffy, nutty finish. An elegant, balanced meal that's as pleasing to the palate as it is to your fitness goals.
INGREDIENTS
5 ounces Salmon Fillet
1 cup Asparagus
0.75 cup Cooked Quinoa
0.25 tsp Salt
0.25 tsp Black Pepper
1 Lemon Wedge
PREPARATION
Preheat your oven to 425°F (220°C) for the asparagus.
Rinse and pat dry the salmon fillet. Season both sides lightly with salt and black pepper.
Heat a non-stick skillet over medium-high heat. Sear the salmon fillet for about 3-4 minutes on each side until a golden crust forms, ensuring the inside remains tender.
Meanwhile, trim the woody ends from the asparagus. Toss with a light spray of non-stick cooking spray, a pinch of salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 10 minutes, or until tender and lightly charred.
Prepare quinoa according to package instructions if not already cooked. Fluff with a fork and season lightly with a pinch of salt.
Plate the seared salmon alongside the roasted asparagus and a serving of quinoa. Squeeze a lemon wedge over the salmon for a burst of citrus flavor.
Serve immediately and enjoy your healthy, balanced dinner.