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 salmon served over fluffy quinoa and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

473kcal
Protein
35.1g
Fat
25.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions or use pre-cooked quinoa warmed through.

  • 2

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

  • 3

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

  • 4

    Heat the olive oil in a skillet over medium-high heat until the oil shimmers.

  • 5

    Place the salmon in the pan and sear for 4 minutes to develop a golden crust, then flip and cook for an additional 2-3 minutes.

  • 6

    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 salmon served over fluffy quinoa and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

473kcal
Protein
35.1g
Fat
25.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the quinoa according to package instructions or use pre-cooked quinoa warmed through.

  • 2

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

  • 3

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

  • 4

    Heat the olive oil in a skillet over medium-high heat until the oil shimmers.

  • 5

    Place the salmon in the pan and sear for 4 minutes to develop a golden crust, then flip and cook for an additional 2-3 minutes.

  • 6

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