Pan-Seared Salmon with Herb-Quinoa and Steamed Asparagus

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

Pan-Seared Salmon with Herb-Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb-Quinoa and Steamed Asparagus

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

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NUTRITION

480kcal
Protein
42.9g
Fat
18.2g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.75 cup Cooked Quinoa

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water and cook in a small pot until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp and bright green.

  • 3

    Pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are crisp.

  • 5

    Toss the cooked quinoa with chopped fresh parsley and a splash of lemon juice.

  • 6

    Plate the herb-quinoa alongside the steamed asparagus and top with the pan-seared salmon.

Pan-Seared Salmon with Herb-Quinoa and Steamed Asparagus

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

Pan-Seared Salmon with Herb-Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb-Quinoa and Steamed Asparagus

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

NUTRITION

480kcal
Protein
42.9g
Fat
18.2g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.75 cup Cooked Quinoa

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water and cook in a small pot until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp and bright green.

  • 3

    Pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are crisp.

  • 5

    Toss the cooked quinoa with chopped fresh parsley and a splash of lemon juice.

  • 6

    Plate the herb-quinoa alongside the steamed asparagus and top with the pan-seared salmon.