Smoked Salmon with Crispy Roasted Asparagus and Lemon-Herb Quinoa

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

Smoked Salmon with Crispy Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Smoked Salmon with Crispy Roasted Asparagus and Lemon-Herb Quinoa

Savor the delightful combination of silky smoked salmon, crispy roasted asparagus, and zesty lemon-herb quinoa in this dish that balances bright, fresh flavors with a satisfying crunch. The dish is as visually appealing as it is flavorful, perfect for a nourishing meal any time of day.

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NUTRITION

403kcal
Protein
33.2g
Fat
14g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Smoked Salmon (142g)

1 cup Asparagus (134g)

0.75 cup Cooked Quinoa (140g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Parsley (8g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the tough ends of the asparagus and toss them gently with olive oil, salt, and pepper.

  • 3

    Spread the asparagus out in a single layer on a baking sheet and roast in the preheated oven for about 10-12 minutes, until crispy and tender.

  • 4

    While the asparagus is roasting, prepare the quinoa if not already cooked. Mix in the lemon juice and chopped fresh parsley to infuse a refreshing flavor.

  • 5

    Plate the quinoa as a base, lay the roasted asparagus over it, and delicately arrange the smoked salmon on top.

  • 6

    Finish with an extra sprinkle of parsley, a light drizzle of lemon juice if desired, and freshly ground black pepper before serving.

Smoked Salmon with Crispy Roasted Asparagus and Lemon-Herb Quinoa

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

Smoked Salmon with Crispy Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Smoked Salmon with Crispy Roasted Asparagus and Lemon-Herb Quinoa

Savor the delightful combination of silky smoked salmon, crispy roasted asparagus, and zesty lemon-herb quinoa in this dish that balances bright, fresh flavors with a satisfying crunch. The dish is as visually appealing as it is flavorful, perfect for a nourishing meal any time of day.

NUTRITION

403kcal
Protein
33.2g
Fat
14g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Smoked Salmon (142g)

1 cup Asparagus (134g)

0.75 cup Cooked Quinoa (140g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Parsley (8g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the tough ends of the asparagus and toss them gently with olive oil, salt, and pepper.

  • 3

    Spread the asparagus out in a single layer on a baking sheet and roast in the preheated oven for about 10-12 minutes, until crispy and tender.

  • 4

    While the asparagus is roasting, prepare the quinoa if not already cooked. Mix in the lemon juice and chopped fresh parsley to infuse a refreshing flavor.

  • 5

    Plate the quinoa as a base, lay the roasted asparagus over it, and delicately arrange the smoked salmon on top.

  • 6

    Finish with an extra sprinkle of parsley, a light drizzle of lemon juice if desired, and freshly ground black pepper before serving.