Crispy Miso-Glazed Salmon with Roasted Asparagus and Quinoa

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

Crispy Miso-Glazed Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Miso-Glazed Salmon with Roasted Asparagus and Quinoa

Savor the delightful flavor combination of a crisp miso-glazed salmon paired with tender roasted asparagus and fluffy quinoa. This well-balanced dish strikes the perfect harmony between savory, umami, and fresh, earthy notes, making it an ideal choice to fuel your afternoon or evening meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

504kcal
Protein
41.5g
Fat
21.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tsp Miso Paste

1 tsp Honey

1 tsp Fresh Ginger (minced)

1 cup Asparagus

1/4 cup dry Quinoa

1 tsp Olive Oil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix together miso paste, honey, and minced ginger to form the glaze.

  • 3

    Place the salmon fillet on a lightly greased or parchment-lined baking tray. Brush the miso glaze evenly over the salmon. Season with salt and pepper.

  • 4

    Toss the asparagus with olive oil, salt, and pepper, and spread them out on a separate baking sheet.

  • 5

    Place both the salmon and asparagus in the oven. Roast the asparagus for 10-12 minutes until tender and slightly browned. Bake the salmon for about 12-15 minutes, until the fish is opaque and flakes easily with a fork.

  • 6

    Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (use a 1:2 ratio, so about 1/2 cup water for 1/4 cup dry quinoa), bring to a boil, then reduce heat to a simmer, cover, and let it cook for 15 minutes or until water is absorbed.

  • 7

    Once cooked, fluff the quinoa with a fork. Plate a serving of quinoa alongside the roasted asparagus and top with the crispy miso-glazed salmon. Enjoy your nutritious meal!

Crispy Miso-Glazed Salmon with Roasted Asparagus and Quinoa

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

Crispy Miso-Glazed Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Miso-Glazed Salmon with Roasted Asparagus and Quinoa

Savor the delightful flavor combination of a crisp miso-glazed salmon paired with tender roasted asparagus and fluffy quinoa. This well-balanced dish strikes the perfect harmony between savory, umami, and fresh, earthy notes, making it an ideal choice to fuel your afternoon or evening meal.

NUTRITION

504kcal
Protein
41.5g
Fat
21.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tsp Miso Paste

1 tsp Honey

1 tsp Fresh Ginger (minced)

1 cup Asparagus

1/4 cup dry Quinoa

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix together miso paste, honey, and minced ginger to form the glaze.

  • 3

    Place the salmon fillet on a lightly greased or parchment-lined baking tray. Brush the miso glaze evenly over the salmon. Season with salt and pepper.

  • 4

    Toss the asparagus with olive oil, salt, and pepper, and spread them out on a separate baking sheet.

  • 5

    Place both the salmon and asparagus in the oven. Roast the asparagus for 10-12 minutes until tender and slightly browned. Bake the salmon for about 12-15 minutes, until the fish is opaque and flakes easily with a fork.

  • 6

    Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (use a 1:2 ratio, so about 1/2 cup water for 1/4 cup dry quinoa), bring to a boil, then reduce heat to a simmer, cover, and let it cook for 15 minutes or until water is absorbed.

  • 7

    Once cooked, fluff the quinoa with a fork. Plate a serving of quinoa alongside the roasted asparagus and top with the crispy miso-glazed salmon. Enjoy your nutritious meal!