Seared Salmon with Steamed Asparagus and Herb Quinoa

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

Seared Salmon with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb Quinoa

Pan-seared wild salmon served over fluffy herb-flecked quinoa and tender asparagus, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

457kcal
Protein
44.6g
Fat
17.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup cooked Quinoa

1.5 cups Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

    In a small bowl, fluff the warm cooked quinoa with a fork and stir in the chopped fresh parsley and half of the lemon juice.

  • 7

    Plate the herb quinoa and steamed asparagus, top with the seared salmon, and drizzle the remaining lemon juice over the fish before serving.

Seared Salmon with Steamed Asparagus and Herb Quinoa

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

Seared Salmon with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb Quinoa

Pan-seared wild salmon served over fluffy herb-flecked quinoa and tender asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

457kcal
Protein
44.6g
Fat
17.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 cup cooked Quinoa

1.5 cups Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 5

    While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and vibrant green.

  • 6

    In a small bowl, fluff the warm cooked quinoa with a fork and stir in the chopped fresh parsley and half of the lemon juice.

  • 7

    Plate the herb quinoa and steamed asparagus, top with the seared salmon, and drizzle the remaining lemon juice over the fish before serving.