Crispy Skin Salmon with Roasted Asparagus and Lemon-Dill Quinoa

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

Crispy Skin Salmon with Roasted Asparagus and Lemon-Dill Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Asparagus and Lemon-Dill Quinoa

Enjoy a beautifully balanced dish featuring a perfectly crisped salmon fillet paired with tender roasted asparagus and zesty lemon-dill quinoa. This meal harmoniously blends savory, fresh, and citrusy flavors, making it a satisfying option for a wholesome dinner.

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NUTRITION

408kcal
Protein
31.2g
Fat
20.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet (skin-on)

6 Asparagus Spears

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon juice

1 tablespoon Fresh Dill, chopped

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the salmon dry with a paper towel. Season with a pinch of salt and pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for an additional 2-3 minutes to finish cooking. Remove from heat and set aside.

  • 4

    While the salmon is cooking, trim the woody ends from the asparagus. Toss the asparagus with a teaspoon of olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the asparagus on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender and slightly browned.

  • 6

    In a small bowl, combine the cooked quinoa with lemon juice and freshly chopped dill. Stir gently to mix the flavors.

  • 7

    Plate the dish by placing the lemon-dill quinoa and roasted asparagus alongside the crispy skin salmon. Optionally, drizzle any remaining pan juices from the salmon over the top for extra flavor.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

Crispy Skin Salmon with Roasted Asparagus and Lemon-Dill Quinoa

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

Crispy Skin Salmon with Roasted Asparagus and Lemon-Dill Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Asparagus and Lemon-Dill Quinoa

Enjoy a beautifully balanced dish featuring a perfectly crisped salmon fillet paired with tender roasted asparagus and zesty lemon-dill quinoa. This meal harmoniously blends savory, fresh, and citrusy flavors, making it a satisfying option for a wholesome dinner.

NUTRITION

408kcal
Protein
31.2g
Fat
20.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet (skin-on)

6 Asparagus Spears

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon juice

1 tablespoon Fresh Dill, chopped

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the salmon dry with a paper towel. Season with a pinch of salt and pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for an additional 2-3 minutes to finish cooking. Remove from heat and set aside.

  • 4

    While the salmon is cooking, trim the woody ends from the asparagus. Toss the asparagus with a teaspoon of olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the asparagus on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender and slightly browned.

  • 6

    In a small bowl, combine the cooked quinoa with lemon juice and freshly chopped dill. Stir gently to mix the flavors.

  • 7

    Plate the dish by placing the lemon-dill quinoa and roasted asparagus alongside the crispy skin salmon. Optionally, drizzle any remaining pan juices from the salmon over the top for extra flavor.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.