Seared Salmon with Steamed Asparagus and Quinoa Pilaf

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

Seared Salmon with Steamed Asparagus and Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa Pilaf

Enjoy a vibrant plate featuring perfectly seared salmon complemented by fresh steamed asparagus and a hearty quinoa pilaf. This dish is balanced with a bright lemon-herb yogurt drizzle that enhances the natural flavors while keeping the meal clean and nutritious.

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NUTRITION

633kcal
Protein
64.1g
Fat
24.2g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Salmon Fillet

1 cup cooked Quinoa

1 cup steamed Asparagus

2 tbsp Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle with a tiny amount of olive oil. Sear the salmon skin-side down first, cooking for about 4 minutes per side or until the interior reaches your desired doneness.

  • 3

    While the salmon cooks, prepare the quinoa pilaf if not already cooked. Fluff the quinoa and season lightly with salt, pepper, and a squeeze of lemon juice.

  • 4

    Steam the asparagus until tender yet crisp, approximately 4-5 minutes.

  • 5

    In a small bowl, mix the Greek yogurt with the remaining olive oil and a squeeze of lemon to create a light lemon-herb drizzle.

  • 6

    Plate the salmon alongside a serving of quinoa pilaf and arrange the steamed asparagus on the side. Drizzle the lemon-herb yogurt sauce over the salmon, garnish with a lemon wedge, and serve immediately.

Seared Salmon with Steamed Asparagus and Quinoa Pilaf

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

Seared Salmon with Steamed Asparagus and Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa Pilaf

Enjoy a vibrant plate featuring perfectly seared salmon complemented by fresh steamed asparagus and a hearty quinoa pilaf. This dish is balanced with a bright lemon-herb yogurt drizzle that enhances the natural flavors while keeping the meal clean and nutritious.

NUTRITION

633kcal
Protein
64.1g
Fat
24.2g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Salmon Fillet

1 cup cooked Quinoa

1 cup steamed Asparagus

2 tbsp Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and drizzle with a tiny amount of olive oil. Sear the salmon skin-side down first, cooking for about 4 minutes per side or until the interior reaches your desired doneness.

  • 3

    While the salmon cooks, prepare the quinoa pilaf if not already cooked. Fluff the quinoa and season lightly with salt, pepper, and a squeeze of lemon juice.

  • 4

    Steam the asparagus until tender yet crisp, approximately 4-5 minutes.

  • 5

    In a small bowl, mix the Greek yogurt with the remaining olive oil and a squeeze of lemon to create a light lemon-herb drizzle.

  • 6

    Plate the salmon alongside a serving of quinoa pilaf and arrange the steamed asparagus on the side. Drizzle the lemon-herb yogurt sauce over the salmon, garnish with a lemon wedge, and serve immediately.