Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

Pan-seared wild sockeye salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

423kcal
Protein
46.3g
Fat
15.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions until it is light and fluffy.

  • 2

    Trim the tough ends from the asparagus and steam them over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

  • 7

    Arrange the quinoa and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice.

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

Pan-seared wild sockeye salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

423kcal
Protein
46.3g
Fat
15.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the quinoa according to package instructions until it is light and fluffy.

  • 2

    Trim the tough ends from the asparagus and steam them over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crispy.

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

  • 7

    Arrange the quinoa and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice.