Seared Salmon with Creamy Quinoa and Roasted Asparagus

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

Seared Salmon with Creamy Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Quinoa and Roasted Asparagus

A vibrant plate featuring perfectly seared salmon paired with luscious creamy quinoa and tender roasted asparagus. Each forkful delivers a delightful balance of savory, tangy, and fresh flavors, accented by a subtle lemon and garlic touch.

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NUTRITION

509kcal
Protein
42.5g
Fat
19.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

3/4 cup Cooked Quinoa

1 cup Roasted Asparagus

3 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Start by preheating your oven to 400°F for the asparagus.

  • 2

    Season the salmon fillet with salt, pepper, and a pinch of garlic powder. Let it rest for a few minutes.

  • 3

    Lightly toss the asparagus with olive oil, salt, and pepper, and place them on a baking sheet. Roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 4

    While the asparagus roasts, heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3-4 minutes on each side until a crispy exterior forms and the inside reaches your desired doneness.

  • 5

    In a small bowl, mix the plain nonfat Greek yogurt with lemon juice and a tiny pinch of garlic powder to create a light, creamy sauce.

  • 6

    Plate the dish by spooning the creamy quinoa as a base. Arrange the seared salmon on top, and place the roasted asparagus alongside.

  • 7

    Drizzle the yogurt-lemon sauce over the salmon and quinoa. Garnish with freshly chopped parsley and serve immediately.

Seared Salmon with Creamy Quinoa and Roasted Asparagus

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

Seared Salmon with Creamy Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Quinoa and Roasted Asparagus

A vibrant plate featuring perfectly seared salmon paired with luscious creamy quinoa and tender roasted asparagus. Each forkful delivers a delightful balance of savory, tangy, and fresh flavors, accented by a subtle lemon and garlic touch.

NUTRITION

509kcal
Protein
42.5g
Fat
19.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

3/4 cup Cooked Quinoa

1 cup Roasted Asparagus

3 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Start by preheating your oven to 400°F for the asparagus.

  • 2

    Season the salmon fillet with salt, pepper, and a pinch of garlic powder. Let it rest for a few minutes.

  • 3

    Lightly toss the asparagus with olive oil, salt, and pepper, and place them on a baking sheet. Roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 4

    While the asparagus roasts, heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3-4 minutes on each side until a crispy exterior forms and the inside reaches your desired doneness.

  • 5

    In a small bowl, mix the plain nonfat Greek yogurt with lemon juice and a tiny pinch of garlic powder to create a light, creamy sauce.

  • 6

    Plate the dish by spooning the creamy quinoa as a base. Arrange the seared salmon on top, and place the roasted asparagus alongside.

  • 7

    Drizzle the yogurt-lemon sauce over the salmon and quinoa. Garnish with freshly chopped parsley and serve immediately.