Lemon-Herb Roasted Salmon with Crispy Asparagus and Quinoa

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

Lemon-Herb Roasted Salmon with Crispy Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Salmon with Crispy Asparagus and Quinoa

Enjoy a vibrant plate featuring tender, lemon-herb roasted salmon accompanied by crispy asparagus and fluffy quinoa. The dish harmonizes zesty citrus and fresh herbs with nutrient-rich ingredients for a satisfying, colorful meal that delights both the palate and the eyes.

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NUTRITION

440kcal
Protein
38.7g
Fat
20.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with lemon juice and olive oil, then sprinkle with chopped fresh dill, minced garlic, salt, and pepper.

  • 3

    Wash and trim the asparagus. Toss with a little olive oil, salt, and pepper, and arrange them next to the salmon on the baking sheet.

  • 4

    Roast in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender with a slight crisp.

  • 5

    While the salmon and asparagus are roasting, prepare the cooked quinoa according to package directions if not already cooked.

  • 6

    Plate the salmon fillet alongside a serving of quinoa and crispy asparagus. Garnish with additional lemon wedge if desired, and serve immediately.

Lemon-Herb Roasted Salmon with Crispy Asparagus and Quinoa

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

Lemon-Herb Roasted Salmon with Crispy Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Salmon with Crispy Asparagus and Quinoa

Enjoy a vibrant plate featuring tender, lemon-herb roasted salmon accompanied by crispy asparagus and fluffy quinoa. The dish harmonizes zesty citrus and fresh herbs with nutrient-rich ingredients for a satisfying, colorful meal that delights both the palate and the eyes.

NUTRITION

440kcal
Protein
38.7g
Fat
20.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with lemon juice and olive oil, then sprinkle with chopped fresh dill, minced garlic, salt, and pepper.

  • 3

    Wash and trim the asparagus. Toss with a little olive oil, salt, and pepper, and arrange them next to the salmon on the baking sheet.

  • 4

    Roast in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender with a slight crisp.

  • 5

    While the salmon and asparagus are roasting, prepare the cooked quinoa according to package directions if not already cooked.

  • 6

    Plate the salmon fillet alongside a serving of quinoa and crispy asparagus. Garnish with additional lemon wedge if desired, and serve immediately.