Crispy Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

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

Crispy Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

Enjoy a beautifully balanced plate of crispy skin salmon paired with tender roasted asparagus and a zesty lemon-herb quinoa. This dish brings together the rich, succulent flavors of salmon with bright, herbal notes and a satisfying base for a meal that's both nourishing and delicious.

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NUTRITION

472kcal
Protein
37.5g
Fat
24.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

6 Asparagus Spears

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus spears with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 10-12 minutes until tender and slightly caramelized.

  • 3

    While the asparagus roasts, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and place the salmon skin side down. Press gently to ensure even contact and cook until the skin is crisp, about 4-5 minutes. Flip the salmon and cook for an additional 2-3 minutes until it reaches desired doneness.

  • 4

    In a small bowl, combine the cooked quinoa with lemon juice and freshly chopped herbs. Adjust seasoning with a pinch of salt if needed.

  • 5

    Plate the lemon-herb quinoa, top with the crispy skin salmon, and arrange the roasted asparagus on the side. Serve immediately and enjoy.

Crispy Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

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

Crispy Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Asparagus and Lemon-Herb Quinoa

Enjoy a beautifully balanced plate of crispy skin salmon paired with tender roasted asparagus and a zesty lemon-herb quinoa. This dish brings together the rich, succulent flavors of salmon with bright, herbal notes and a satisfying base for a meal that's both nourishing and delicious.

NUTRITION

472kcal
Protein
37.5g
Fat
24.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

6 Asparagus Spears

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus spears with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 10-12 minutes until tender and slightly caramelized.

  • 3

    While the asparagus roasts, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and place the salmon skin side down. Press gently to ensure even contact and cook until the skin is crisp, about 4-5 minutes. Flip the salmon and cook for an additional 2-3 minutes until it reaches desired doneness.

  • 4

    In a small bowl, combine the cooked quinoa with lemon juice and freshly chopped herbs. Adjust seasoning with a pinch of salt if needed.

  • 5

    Plate the lemon-herb quinoa, top with the crispy skin salmon, and arrange the roasted asparagus on the side. Serve immediately and enjoy.