Seared Salmon 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 with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared sockeye salmon served over a bed of fluffy quinoa and tender steamed asparagus, finished with a bright, zesty squeeze of lemon.

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NUTRITION

331kcal
Protein
42.3g
Fat
8.9g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

1/3 cup cooked Quinoa

10 spears Asparagus

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry and season lightly with salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the flesh is opaque and easily flakes with a fork.

  • 5

    Arrange the cooked quinoa on a plate, top with the steamed asparagus, and place the seared salmon on top.

  • 6

    Finish the dish with a generous squeeze of fresh lemon juice.

Seared Salmon 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 with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared sockeye salmon served over a bed of fluffy quinoa and tender steamed asparagus, finished with a bright, zesty squeeze of lemon.

NUTRITION

331kcal
Protein
42.3g
Fat
8.9g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

1/3 cup cooked Quinoa

10 spears Asparagus

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry and season lightly with salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the flesh is opaque and easily flakes with a fork.

  • 5

    Arrange the cooked quinoa on a plate, top with the steamed asparagus, and place the seared salmon on top.

  • 6

    Finish the dish with a generous squeeze of fresh lemon juice.