Lemon Herb Pan-Seared Salmon with Roasted Asparagus and Quinoa

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

Lemon Herb Pan-Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Salmon with Roasted Asparagus and Quinoa

Savor this vibrant dish featuring perfectly pan-seared salmon enhanced by a zesty lemon herb marinade, paired with tender roasted asparagus and a fluffy bed of quinoa. Each bite offers a refreshing blend of citrus, aromatic herbs, and light, healthy textures that balance both flavor and nutritional goals.

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NUTRITION

428kcal
Protein
41.4g
Fat
20.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Dill)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper. In a small bowl, combine lemon juice, minced garlic, and finely chopped fresh herbs.

  • 2

    Drizzle olive oil over the salmon and rub the herb mixture on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes or until it reaches your desired doneness.

  • 5

    While the salmon cooks, preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a tiny drizzle of olive oil on a baking sheet. Roast for 10-12 minutes until tender and slightly crispy.

  • 6

    Prepare the cooked quinoa according to package instructions if not already done.

  • 7

    Plate the quinoa first, top with the seared salmon, and arrange the roasted asparagus on the side. Drizzle any remaining lemon herb sauce over the salmon for an added burst of flavor.

Lemon Herb Pan-Seared Salmon with Roasted Asparagus and Quinoa

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

Lemon Herb Pan-Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Salmon with Roasted Asparagus and Quinoa

Savor this vibrant dish featuring perfectly pan-seared salmon enhanced by a zesty lemon herb marinade, paired with tender roasted asparagus and a fluffy bed of quinoa. Each bite offers a refreshing blend of citrus, aromatic herbs, and light, healthy textures that balance both flavor and nutritional goals.

NUTRITION

428kcal
Protein
41.4g
Fat
20.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Dill)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper. In a small bowl, combine lemon juice, minced garlic, and finely chopped fresh herbs.

  • 2

    Drizzle olive oil over the salmon and rub the herb mixture on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes or until it reaches your desired doneness.

  • 5

    While the salmon cooks, preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a tiny drizzle of olive oil on a baking sheet. Roast for 10-12 minutes until tender and slightly crispy.

  • 6

    Prepare the cooked quinoa according to package instructions if not already done.

  • 7

    Plate the quinoa first, top with the seared salmon, and arrange the roasted asparagus on the side. Drizzle any remaining lemon herb sauce over the salmon for an added burst of flavor.