Crispy Pan-Seared Salmon with Roasted Asparagus and Lemon Quinoa

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

Crispy Pan-Seared Salmon with Roasted Asparagus and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Asparagus and Lemon Quinoa

Enjoy a vibrant dish featuring a perfectly seared salmon fillet imparting a crisp exterior and tender interior, complemented by lightly roasted asparagus and a zesty, lemon-infused quinoa. This balanced meal offers a delightful mix of textures and flavors, perfect for a nutritious dinner.

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NUTRITION

582kcal
Protein
42.7g
Fat
27.4g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/4 cup dry Quinoa

5 Asparagus Spears

1 tsp Olive Oil

1/2 Lemon

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the asparagus and trim the woody ends. Toss the asparagus spears in a small bowl with olive oil, a pinch of salt, and black pepper.

  • 3

    Place the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the dry quinoa with water (use about 0.5 cup water for 1/4 cup dry quinoa) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Stir in the juice and zest from half a lemon once cooked.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if applicable) and cook for 3-4 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes until just cooked through.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of lemon quinoa. Serve immediately.

Crispy Pan-Seared Salmon with Roasted Asparagus and Lemon Quinoa

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

Crispy Pan-Seared Salmon with Roasted Asparagus and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Asparagus and Lemon Quinoa

Enjoy a vibrant dish featuring a perfectly seared salmon fillet imparting a crisp exterior and tender interior, complemented by lightly roasted asparagus and a zesty, lemon-infused quinoa. This balanced meal offers a delightful mix of textures and flavors, perfect for a nutritious dinner.

NUTRITION

582kcal
Protein
42.7g
Fat
27.4g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/4 cup dry Quinoa

5 Asparagus Spears

1 tsp Olive Oil

1/2 Lemon

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the asparagus and trim the woody ends. Toss the asparagus spears in a small bowl with olive oil, a pinch of salt, and black pepper.

  • 3

    Place the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the dry quinoa with water (use about 0.5 cup water for 1/4 cup dry quinoa) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Stir in the juice and zest from half a lemon once cooked.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if applicable) and cook for 3-4 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes until just cooked through.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of lemon quinoa. Serve immediately.