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 wild salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

474kcal
Protein
42.6g
Fat
18g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.75 cup Cooked Quinoa

1 cup Asparagus Spears

1 teaspoon Avocado Oil

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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 and vibrant green.

  • 3

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

  • 4

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure a crispy skin.

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 7

    Plate the quinoa and steamed asparagus, top with the salmon, and finish 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 wild salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

474kcal
Protein
42.6g
Fat
18g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.75 cup Cooked Quinoa

1 cup Asparagus Spears

1 teaspoon Avocado Oil

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 and vibrant green.

  • 3

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

  • 4

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure a crispy skin.

  • 6

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 7

    Plate the quinoa and steamed asparagus, top with the salmon, and finish with a fresh squeeze of lemon juice.