Name: Seared Salmon with Herb Quinoa and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 1 cup cooked Quinoa; 1 cup Asparagus spears; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Pine Nuts; 1 tbsp Lemon Juice; 2 tbsp Fresh Parsley

Seared Salmon with Herb Quinoa and Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Quinoa and Roasted Asparagus

Pan-seared salmon served over fluffy herb-infused quinoa and roasted asparagus, finished with a squeeze of bright lemon and a sprinkle of toasted pine nuts.

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NUTRITION

Protein

43.7g

Fat

42.7g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup cooked Quinoa

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 tbsp Pine Nuts

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender.
3
While the asparagus roasts, fluff the cooked quinoa in a bowl and stir in the lemon juice and fresh chopped parsley.
4
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the hot skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
7
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
8
In a small dry pan, lightly toast the pine nuts over medium heat for 2 minutes until fragrant.
9
Serve the seared salmon over the bed of herb quinoa with roasted asparagus on the side and a sprinkle of toasted pine nuts.