Crispy Baked 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 Baked Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Roasted Asparagus and Quinoa

Savor a delightful dinner featuring a crispy baked salmon fillet paired with tender, roasted asparagus and a light quinoa salad. This dish offers a harmonious blend of flavors and textures, combining the rich, savory salmon with the fresh green crunch of asparagus and the nutty, satisfying bite of quinoa.

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NUTRITION

464kcal
Protein
37g
Fat
24.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

6 Asparagus Spears

1 teaspoon Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. Place the salmon fillet on one side of the tray and brush it lightly with olive oil. Season with salt, pepper, and your favorite herbs.

  • 3

    Toss the asparagus spears with a pinch of salt and pepper (extra olive oil can be drizzled if desired) and arrange them on the baking sheet.

  • 4

    Bake the salmon and asparagus in the oven for about 12-15 minutes, or until the salmon is just cooked through and the asparagus is tender with slight crisp edges.

  • 5

    While the salmon and asparagus are baking, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Plate the crispy baked salmon with a serving of quinoa and roasted asparagus. Garnish with a squeeze of lemon if desired and serve immediately.

Crispy Baked 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 Baked Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Roasted Asparagus and Quinoa

Savor a delightful dinner featuring a crispy baked salmon fillet paired with tender, roasted asparagus and a light quinoa salad. This dish offers a harmonious blend of flavors and textures, combining the rich, savory salmon with the fresh green crunch of asparagus and the nutty, satisfying bite of quinoa.

NUTRITION

464kcal
Protein
37g
Fat
24.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Quinoa

6 Asparagus Spears

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. Place the salmon fillet on one side of the tray and brush it lightly with olive oil. Season with salt, pepper, and your favorite herbs.

  • 3

    Toss the asparagus spears with a pinch of salt and pepper (extra olive oil can be drizzled if desired) and arrange them on the baking sheet.

  • 4

    Bake the salmon and asparagus in the oven for about 12-15 minutes, or until the salmon is just cooked through and the asparagus is tender with slight crisp edges.

  • 5

    While the salmon and asparagus are baking, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Plate the crispy baked salmon with a serving of quinoa and roasted asparagus. Garnish with a squeeze of lemon if desired and serve immediately.