Name: Smoked Salmon and Roasted Asparagus with Lemon Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Smoked Salmon; 0.75 cup Cooked Quinoa; 1 cup Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Dill, chopped; Salt and Pepper to taste

Smoked Salmon and Roasted Asparagus with Lemon Herb Quinoa

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

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Roasted Asparagus with Lemon Herb Quinoa

Savor the combination of silky smoked salmon, lightly roasted asparagus, and zesty lemon herb quinoa. This dish balances delicate smoky flavors with bright, fresh herbs and a hint of citrus, creating a wholesome meal that nourishes and delights.

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NUTRITION

Protein

31.7g

Fat

14.2g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Smoked Salmon

0.75 cup Cooked Quinoa

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
Rinse and trim the asparagus. Toss with the olive oil, salt, and pepper, and spread on a baking sheet.
3
Roast the asparagus in the oven for 10-12 minutes until tender with slight charred edges.
4
While the asparagus is roasting, prepare the quinoa if not pre-cooked. If using pre-cooked quinoa, warm it in a small pan and stir in the lemon juice, fresh dill, salt, and pepper.
5
Plate the quinoa as a base. Neatly lay the smoked salmon over the quinoa.
6
Arrange the roasted asparagus on the side.
7
Finish with an extra drizzle of lemon juice and a light sprinkle of dill over the salmon.
8
Serve immediately and enjoy!