Baked Salmon with Steamed Asparagus and Quinoa

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

Baked Salmon with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Steamed Asparagus and Quinoa

Oven-baked salmon fillet seasoned with lemon and herbs, served with fluffy quinoa and tender steamed asparagus for a light, citrusy finish.

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NUTRITION

379kcal
Protein
37.8g
Fat
14.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

6 spears Asparagus

1/2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the baking sheet, drizzle with olive oil and lemon juice, and season with a pinch of sea salt and black pepper.

  • 3

    Bake the salmon for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 4

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

  • 5

    Reheat the pre-cooked quinoa in a small pan or microwave until warmed through.

  • 6

    Plate the salmon alongside the quinoa and steamed asparagus, finishing with a sprinkle of fresh herbs if desired.

Baked Salmon with Steamed Asparagus and Quinoa

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

Baked Salmon with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Steamed Asparagus and Quinoa

Oven-baked salmon fillet seasoned with lemon and herbs, served with fluffy quinoa and tender steamed asparagus for a light, citrusy finish.

NUTRITION

379kcal
Protein
37.8g
Fat
14.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

6 spears Asparagus

1/2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the baking sheet, drizzle with olive oil and lemon juice, and season with a pinch of sea salt and black pepper.

  • 3

    Bake the salmon for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 4

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

  • 5

    Reheat the pre-cooked quinoa in a small pan or microwave until warmed through.

  • 6

    Plate the salmon alongside the quinoa and steamed asparagus, finishing with a sprinkle of fresh herbs if desired.