Name: Seared Salmon Filet with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Salmon Filet; 1/2 cup Cooked Quinoa; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon Filet 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 Filet with Roasted Asparagus and Quinoa

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

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NUTRITION

Protein

40.8g

Fat

17.4g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Filet

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.
3
Spread asparagus on the baking sheet and roast for 12 to 15 minutes until tender-crisp.
4
While asparagus roasts, pat the salmon dry and season both sides with sea salt and cracked black pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
7
Flip the filet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
8
Fluff the pre-cooked quinoa with a fork and plate it alongside the roasted asparagus.
9
Top the quinoa with the seared salmon and drizzle everything with fresh lemon juice for a bright, zesty finish.