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 salmon 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

443kcal
Protein
43.9g
Fat
21.4g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa 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 with a pinch of salt and pepper.

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until the flesh is opaque and flakes easily.

  • 7

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

NUTRITION

443kcal
Protein
43.9g
Fat
21.4g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa 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 with a pinch of salt and pepper.

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until the flesh is opaque and flakes easily.

  • 7

    Plate the quinoa and asparagus, top with the salmon, and drizzle with fresh lemon juice.