Crispy Pan-Seared Salmon with Fluffy Quinoa and Tender Roasted Asparagus

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

Crispy Pan-Seared Salmon with Fluffy Quinoa and Tender Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Fluffy Quinoa and Tender Roasted Asparagus

Enjoy a vibrant and well-balanced plate featuring a perfectly crispy pan-seared salmon fillet, served alongside light and fluffy quinoa, and complemented with tender roasted asparagus spears. The dish is enhanced with a hint of lemon and garlic, making it a delightful meal that’s as nutritious as it is delicious.

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NUTRITION

433kcal
Protein
31.2g
Fat
23.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cooked Quinoa

6 Asparagus Spears

1/2 tbsp Olive Oil

1 Lemon Wedge

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Heat a non-stick pan over medium-high heat and add 1/2 tablespoon of olive oil. Once shimmering, add the salmon skin-side down (if applicable) and cook for about 3-4 minutes until crispy.

  • 3

    Turn the salmon over carefully and add a crushed garlic clove to the pan; cook for an additional 3-4 minutes until the salmon is cooked through but still moist.

  • 4

    While the salmon cooks, preheat your oven to 400°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, and arrange them on a baking sheet. Roast for about 10 minutes until tender but still with a slight crunch.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through. Fluff with a fork.

  • 6

    Plate the fluffed quinoa as a base, top with the crispy salmon fillet, and arrange the roasted asparagus on the side.

  • 7

    Squeeze a lemon wedge over the salmon for an extra burst of fresh flavor before serving.

Crispy Pan-Seared Salmon with Fluffy Quinoa and Tender Roasted Asparagus

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

Crispy Pan-Seared Salmon with Fluffy Quinoa and Tender Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Fluffy Quinoa and Tender Roasted Asparagus

Enjoy a vibrant and well-balanced plate featuring a perfectly crispy pan-seared salmon fillet, served alongside light and fluffy quinoa, and complemented with tender roasted asparagus spears. The dish is enhanced with a hint of lemon and garlic, making it a delightful meal that’s as nutritious as it is delicious.

NUTRITION

433kcal
Protein
31.2g
Fat
23.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cooked Quinoa

6 Asparagus Spears

1/2 tbsp Olive Oil

1 Lemon Wedge

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Heat a non-stick pan over medium-high heat and add 1/2 tablespoon of olive oil. Once shimmering, add the salmon skin-side down (if applicable) and cook for about 3-4 minutes until crispy.

  • 3

    Turn the salmon over carefully and add a crushed garlic clove to the pan; cook for an additional 3-4 minutes until the salmon is cooked through but still moist.

  • 4

    While the salmon cooks, preheat your oven to 400°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, and arrange them on a baking sheet. Roast for about 10 minutes until tender but still with a slight crunch.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through. Fluff with a fork.

  • 6

    Plate the fluffed quinoa as a base, top with the crispy salmon fillet, and arrange the roasted asparagus on the side.

  • 7

    Squeeze a lemon wedge over the salmon for an extra burst of fresh flavor before serving.