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 salmon fillet served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

508kcal
Protein
43.5g
Fat
29.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup cooked Quinoa

1 cup Asparagus

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa under cold water and combine with water in a small pot, bringing to a boil before simmering until fluffy.

  • 2

    Trim the woody ends of the asparagus and steam until tender-crisp and vibrant green.

  • 3

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down until crispy.

  • 5

    Flip the salmon and continue cooking until the center is just opaque and the edges are golden.

  • 6

    Plate the quinoa and asparagus alongside the salmon, finishing with a fresh squeeze of 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 salmon fillet served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

508kcal
Protein
43.5g
Fat
29.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1/3 cup cooked Quinoa

1 cup Asparagus

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa under cold water and combine with water in a small pot, bringing to a boil before simmering until fluffy.

  • 2

    Trim the woody ends of the asparagus and steam until tender-crisp and vibrant green.

  • 3

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down until crispy.

  • 5

    Flip the salmon and continue cooking until the center is just opaque and the edges are golden.

  • 6

    Plate the quinoa and asparagus alongside the salmon, finishing with a fresh squeeze of lemon juice.