Seared Salmon 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 with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared salmon fillet served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

355kcal
Protein
36.9g
Fat
11.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup fresh Asparagus

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon and cook for another 3 minutes until the center is just opaque.

  • 6

    Plate the quinoa and asparagus alongside the salmon.

  • 7

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon 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 with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared salmon fillet served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

355kcal
Protein
36.9g
Fat
11.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1/2 cup cooked Quinoa

1 cup fresh Asparagus

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon and cook for another 3 minutes until the center is just opaque.

  • 6

    Plate the quinoa and asparagus alongside the salmon.

  • 7

    Drizzle the entire dish with fresh lemon juice before serving.