Zesty Lemon-Herb Grilled Salmon

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

Zesty Lemon-Herb Grilled Salmon

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Grilled Salmon

Tender salmon fillets grilled with a bright lemon-herb marinade, served alongside crisp-tender asparagus and fluffy quinoa for a refreshing, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

546kcal
Protein
42.6g
Fat
29.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, and olive oil to create the marinade.

  • 2

    Season the salmon fillet evenly with sea salt and black pepper, then brush half of the prepared lemon-herb mixture over the top.

  • 3

    Preheat a grill or grill pan over medium-high heat and lightly coat the surface with a touch of oil to prevent sticking.

  • 4

    Place the salmon on the grill skin-side down and cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the center is opaque and flaky.

  • 5

    While the salmon is grilling, steam or lightly sauté the asparagus spears for 3-5 minutes until they are vibrant green and crisp-tender.

  • 6

    Serve the grilled salmon over a bed of warm, fluffy quinoa with the asparagus on the side, drizzling the remaining herb mixture over the fish before serving.

Zesty Lemon-Herb Grilled Salmon

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

Zesty Lemon-Herb Grilled Salmon

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Grilled Salmon

Tender salmon fillets grilled with a bright lemon-herb marinade, served alongside crisp-tender asparagus and fluffy quinoa for a refreshing, nutrient-dense meal.

NUTRITION

546kcal
Protein
42.6g
Fat
29.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, and olive oil to create the marinade.

  • 2

    Season the salmon fillet evenly with sea salt and black pepper, then brush half of the prepared lemon-herb mixture over the top.

  • 3

    Preheat a grill or grill pan over medium-high heat and lightly coat the surface with a touch of oil to prevent sticking.

  • 4

    Place the salmon on the grill skin-side down and cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the center is opaque and flaky.

  • 5

    While the salmon is grilling, steam or lightly sauté the asparagus spears for 3-5 minutes until they are vibrant green and crisp-tender.

  • 6

    Serve the grilled salmon over a bed of warm, fluffy quinoa with the asparagus on the side, drizzling the remaining herb mixture over the fish before serving.