Crispy Lemon-Dill 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 Lemon-Dill Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Dill Salmon with Roasted Asparagus and Quinoa

Enjoy a delicious dinner featuring a perfectly crisped salmon fillet, gently roasted asparagus, and a light serving of fluffy quinoa, all brought together with a bright lemon-dill dressing to invigorate your palate.

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NUTRITION

417kcal
Protein
31.9g
Fat
20.6g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup chopped Asparagus

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and pat dry the salmon fillet. Season both sides with salt and pepper.

  • 3

    In a small bowl, combine lemon juice and fresh dill.

  • 4

    Lightly brush the salmon with a teaspoon of olive oil and drizzle the lemon-dill mixture over it.

  • 5

    Place the salmon on a parchment-lined baking sheet, skin-side down.

  • 6

    Trim the tough ends off the asparagus and chop it into 1-inch pieces. Toss with a drizzle of olive oil, salt, and pepper, and spread on a separate baking tray.

  • 7

    Bake the salmon for about 10-12 minutes, until the flesh is opaque and flakes easily with a fork, while roasting the asparagus for about 12-15 minutes until tender and slightly crisp.

  • 8

    Meanwhile, prepare the quinoa according to package directions if not already cooked.

  • 9

    To plate, serve the crispy salmon alongside a portion of roasted asparagus and 1/2 cup of cooked quinoa. Enjoy your balanced, nutritious meal.

Crispy Lemon-Dill 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 Lemon-Dill Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Dill Salmon with Roasted Asparagus and Quinoa

Enjoy a delicious dinner featuring a perfectly crisped salmon fillet, gently roasted asparagus, and a light serving of fluffy quinoa, all brought together with a bright lemon-dill dressing to invigorate your palate.

NUTRITION

417kcal
Protein
31.9g
Fat
20.6g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup chopped Asparagus

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and pat dry the salmon fillet. Season both sides with salt and pepper.

  • 3

    In a small bowl, combine lemon juice and fresh dill.

  • 4

    Lightly brush the salmon with a teaspoon of olive oil and drizzle the lemon-dill mixture over it.

  • 5

    Place the salmon on a parchment-lined baking sheet, skin-side down.

  • 6

    Trim the tough ends off the asparagus and chop it into 1-inch pieces. Toss with a drizzle of olive oil, salt, and pepper, and spread on a separate baking tray.

  • 7

    Bake the salmon for about 10-12 minutes, until the flesh is opaque and flakes easily with a fork, while roasting the asparagus for about 12-15 minutes until tender and slightly crisp.

  • 8

    Meanwhile, prepare the quinoa according to package directions if not already cooked.

  • 9

    To plate, serve the crispy salmon alongside a portion of roasted asparagus and 1/2 cup of cooked quinoa. Enjoy your balanced, nutritious meal.