Tender Lemon Garlic Crayfish with Roasted Asparagus

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

Tender Lemon Garlic Crayfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Tender Lemon Garlic Crayfish with Roasted Asparagus

Enjoy succulent crayfish tails bathed in a zesty lemon garlic sauce, perfectly paired with lightly roasted asparagus and a nutritious side of quinoa. A delightful balance of tangy, savory, and fresh flavors makes this dish both satisfying and energizing.

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NUTRITION

432kcal
Protein
39g
Fat
17.5g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

150g Crayfish Tails (cooked)

200g Asparagus

1 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the asparagus with olive oil, salt, and pepper, then spread out on a baking tray and roast for about 12-15 minutes until tender and slightly crispy at the edges.

  • 3

    In a bowl, combine the juice of one lemon, minced garlic, a pinch of salt, and freshly ground black pepper.

  • 4

    Gently toss the cooked crayfish tails in the lemon garlic mixture to evenly coat them.

  • 5

    Sear the crayfish in a hot non-stick skillet over medium-high heat for 2-3 minutes on each side to warm through and lightly caramelize the exterior.

  • 6

    Warm the cooked quinoa if necessary, and plate it alongside the roasted asparagus and crayfish.

  • 7

    Drizzle any remaining lemon garlic sauce over the dish, and serve immediately.

Tender Lemon Garlic Crayfish with Roasted Asparagus

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

Tender Lemon Garlic Crayfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Tender Lemon Garlic Crayfish with Roasted Asparagus

Enjoy succulent crayfish tails bathed in a zesty lemon garlic sauce, perfectly paired with lightly roasted asparagus and a nutritious side of quinoa. A delightful balance of tangy, savory, and fresh flavors makes this dish both satisfying and energizing.

NUTRITION

432kcal
Protein
39g
Fat
17.5g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

150g Crayfish Tails (cooked)

200g Asparagus

1 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the asparagus with olive oil, salt, and pepper, then spread out on a baking tray and roast for about 12-15 minutes until tender and slightly crispy at the edges.

  • 3

    In a bowl, combine the juice of one lemon, minced garlic, a pinch of salt, and freshly ground black pepper.

  • 4

    Gently toss the cooked crayfish tails in the lemon garlic mixture to evenly coat them.

  • 5

    Sear the crayfish in a hot non-stick skillet over medium-high heat for 2-3 minutes on each side to warm through and lightly caramelize the exterior.

  • 6

    Warm the cooked quinoa if necessary, and plate it alongside the roasted asparagus and crayfish.

  • 7

    Drizzle any remaining lemon garlic sauce over the dish, and serve immediately.