Crispy Baked Salmon with Steamed Asparagus and Herb Quinoa

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

Crispy Baked Salmon with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Steamed Asparagus and Herb Quinoa

Oven-roasted salmon topped with a savory almond-herb crust, served with fluffy quinoa and snap-tender asparagus for a bright, citrusy finish.

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NUTRITION

490kcal
Protein
45.4g
Fat
21.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup raw Asparagus

1 tablespoon Almond Meal

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon chopped Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry with a paper towel and brush the top with a thin layer of Dijon mustard.

  • 3

    Press the almond meal and half of the chopped parsley onto the mustard-coated salmon to create a crust.

  • 4

    Bake the salmon for 12-15 minutes until it is cooked through and the almond crust is golden.

  • 5

    While the salmon bakes, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 6

    In a small bowl, toss the cooked quinoa with the remaining parsley, lemon juice, and olive oil.

  • 7

    Plate the salmon alongside the herb quinoa and steamed asparagus, finishing the dish with an extra squeeze of fresh lemon if desired.

Crispy Baked Salmon with Steamed Asparagus and Herb Quinoa

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

Crispy Baked Salmon with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Steamed Asparagus and Herb Quinoa

Oven-roasted salmon topped with a savory almond-herb crust, served with fluffy quinoa and snap-tender asparagus for a bright, citrusy finish.

NUTRITION

490kcal
Protein
45.4g
Fat
21.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup raw Asparagus

1 tablespoon Almond Meal

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry with a paper towel and brush the top with a thin layer of Dijon mustard.

  • 3

    Press the almond meal and half of the chopped parsley onto the mustard-coated salmon to create a crust.

  • 4

    Bake the salmon for 12-15 minutes until it is cooked through and the almond crust is golden.

  • 5

    While the salmon bakes, steam the asparagus in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 6

    In a small bowl, toss the cooked quinoa with the remaining parsley, lemon juice, and olive oil.

  • 7

    Plate the salmon alongside the herb quinoa and steamed asparagus, finishing the dish with an extra squeeze of fresh lemon if desired.