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 sockeye salmon served over fluffy quinoa and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
48.8g
Fat
13g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

0.4 cup cooked Quinoa

1 cup steamed Asparagus

0.5 tsp Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa and cook according to package instructions until fluffy, then measure out the required portion.

  • 2

    Trim the woody ends off the asparagus and steam for 3-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 7

    Plate the quinoa and asparagus, top with the seared salmon, and finish with a squeeze of 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 sockeye salmon served over fluffy quinoa and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

NUTRITION

398kcal
Protein
48.8g
Fat
13g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

0.4 cup cooked Quinoa

1 cup steamed Asparagus

0.5 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa and cook according to package instructions until fluffy, then measure out the required portion.

  • 2

    Trim the woody ends off the asparagus and steam for 3-5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 7

    Plate the quinoa and asparagus, top with the seared salmon, and finish with a squeeze of fresh lemon juice.