Name: Seared Salmon Fillet with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Atlantic Salmon; 1/3 cup cooked Quinoa; 1 cup Asparagus spears; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

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NUTRITION

Protein

42.2g

Fat

17.5g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1/3 cup cooked Quinoa

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
3
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
4
Season the salmon fillet with salt, pepper, and a pinch of garlic powder.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the hot skillet and sear for 4-5 minutes, then flip and cook for an additional 3 minutes until the center is opaque.
7
Warm the pre-cooked quinoa and plate it alongside the roasted asparagus.
8
Top the quinoa with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.