Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

Seared Salmon Fillet with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Enjoy a vibrant dish featuring a perfectly seared wild sockeye salmon fillet accompanied by tender roasted asparagus and a light quinoa base, finished with a zesty lemon Greek yogurt sauce that ties all the flavors together into a balanced, delicious meal.

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NUTRITION

402kcal
Protein
53.1g
Fat
11.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1/2 cup Asparagus Spears (halved)

1/3 cup Cooked Quinoa

3 oz Nonfat Plain Greek Yogurt

1 tbsp Lemon Juice

1 clove Minced Garlic

1 tsp Fresh Dill (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with a little salt, pepper, and a drizzle of olive oil if desired, then spread on a baking sheet. Roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, pat the salmon dry and season it lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, lemon juice, minced garlic, and chopped dill to create a zesty sauce.

  • 6

    Plate the salmon fillet alongside the roasted asparagus and a serving of cooked quinoa. Drizzle the lemon yogurt sauce over the salmon or serve it on the side for dipping.

  • 7

    Enjoy your light yet protein-packed dinner!

Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

Seared Salmon Fillet with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Enjoy a vibrant dish featuring a perfectly seared wild sockeye salmon fillet accompanied by tender roasted asparagus and a light quinoa base, finished with a zesty lemon Greek yogurt sauce that ties all the flavors together into a balanced, delicious meal.

NUTRITION

402kcal
Protein
53.1g
Fat
11.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1/2 cup Asparagus Spears (halved)

1/3 cup Cooked Quinoa

3 oz Nonfat Plain Greek Yogurt

1 tbsp Lemon Juice

1 clove Minced Garlic

1 tsp Fresh Dill (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with a little salt, pepper, and a drizzle of olive oil if desired, then spread on a baking sheet. Roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, pat the salmon dry and season it lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, lemon juice, minced garlic, and chopped dill to create a zesty sauce.

  • 6

    Plate the salmon fillet alongside the roasted asparagus and a serving of cooked quinoa. Drizzle the lemon yogurt sauce over the salmon or serve it on the side for dipping.

  • 7

    Enjoy your light yet protein-packed dinner!