Grilled Lemon Herb Salmon with Quinoa and Roasted Asparagus

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

Grilled Lemon Herb Salmon with Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Salmon with Quinoa and Roasted Asparagus

Enjoy a bright, fresh lunch featuring perfectly grilled salmon dressed in zesty lemon and fragrant herbs, served atop a light bed of fluffy quinoa with tender roasted asparagus on the side. This pescatarian dish is both nutritious and satisfying, balancing delicate flavors with a slight tang from lemon and a drizzle of olive oil for a healthy finish.

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NUTRITION

416kcal
Protein
32.2g
Fat
20.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, mix the lemon juice, olive oil, chopped fresh dill, and a pinch of salt and pepper.

  • 3

    Brush the salmon fillet with half of the lemon herb mixture and let it marinate for 5 minutes.

  • 4

    Place the salmon on the preheated grill, cooking for about 4-5 minutes per side until the fish flakes easily with a fork.

  • 5

    While the salmon is grilling, toss the asparagus with a little olive oil, salt, and pepper, and roast them in a preheated oven at 400°F for 10-12 minutes, or until tender.

  • 6

    Reheat or prepare the cooked quinoa as per package directions if needed.

  • 7

    Assemble the plate with the grilled salmon on a bed of quinoa, and arrange the roasted asparagus alongside.

  • 8

    Drizzle the remaining lemon herb dressing over the dish and serve immediately.

Grilled Lemon Herb Salmon with Quinoa and Roasted Asparagus

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

Grilled Lemon Herb Salmon with Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Salmon with Quinoa and Roasted Asparagus

Enjoy a bright, fresh lunch featuring perfectly grilled salmon dressed in zesty lemon and fragrant herbs, served atop a light bed of fluffy quinoa with tender roasted asparagus on the side. This pescatarian dish is both nutritious and satisfying, balancing delicate flavors with a slight tang from lemon and a drizzle of olive oil for a healthy finish.

NUTRITION

416kcal
Protein
32.2g
Fat
20.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, mix the lemon juice, olive oil, chopped fresh dill, and a pinch of salt and pepper.

  • 3

    Brush the salmon fillet with half of the lemon herb mixture and let it marinate for 5 minutes.

  • 4

    Place the salmon on the preheated grill, cooking for about 4-5 minutes per side until the fish flakes easily with a fork.

  • 5

    While the salmon is grilling, toss the asparagus with a little olive oil, salt, and pepper, and roast them in a preheated oven at 400°F for 10-12 minutes, or until tender.

  • 6

    Reheat or prepare the cooked quinoa as per package directions if needed.

  • 7

    Assemble the plate with the grilled salmon on a bed of quinoa, and arrange the roasted asparagus alongside.

  • 8

    Drizzle the remaining lemon herb dressing over the dish and serve immediately.