Name: Seared Salmon Filet with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Salmon Fillet; 1/2 cup Cooked Quinoa; 1 cup Asparagus spears; 1 tsp Olive Oil; 1 tsp Fresh Lemon Juice

Seared Salmon Filet with Roasted Asparagus and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa with oven-roasted asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

36.8g

Fat

16g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1 tsp Olive Oil

1 tsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt.
3
Spread the asparagus on the baking sheet and roast for 10 to 12 minutes until tender and slightly charred.
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 skillet skin-side down and sear for 4 minutes until the skin is crisp.
7
Carefully flip the salmon and cook for another 3 minutes or until it reaches your desired level of doneness.
8
Warm the pre-cooked quinoa in a small saucepan or microwave.
9
Plate the quinoa and top with the seared salmon and roasted asparagus.
10
Drizzle the fresh lemon juice over the entire dish before serving.