Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

Seared Salmon Fillet with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Pan-seared wild salmon served over fluffy quinoa with oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

443kcal
Protein
49.3g
Fat
15.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 sea salt.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    While the asparagus roasts, season the salmon fillet with salt and black pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the skillet and sear for 4-5 minutes per side until the exterior is crisp and golden.

  • 7

    Warm the pre-cooked quinoa in a separate pan or microwave until fluffy.

  • 8

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

Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

Seared Salmon Fillet with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Pan-seared wild salmon served over fluffy quinoa with oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

443kcal
Protein
49.3g
Fat
15.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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 sea salt.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    While the asparagus roasts, season the salmon fillet with salt and black pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the skillet and sear for 4-5 minutes per side until the exterior is crisp and golden.

  • 7

    Warm the pre-cooked quinoa in a separate pan or microwave until fluffy.

  • 8

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