Name: Baked Salmon Fillet with Herb Quinoa and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Salmon Fillet; 0.75 cup cooked Quinoa; 1 cup Asparagus spears; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 tablespoons chopped Fresh Parsley; 1 clove minced Garlic

Baked Salmon Fillet with Herb Quinoa and Steamed Asparagus

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

YOUR SOLIN GENERATED RECIPE

Baked Salmon Fillet with Herb Quinoa and Steamed Asparagus

Oven-roasted salmon fillet served over fluffy herb-infused quinoa and tender steamed asparagus, finished with a drizzle of bright, zesty lemon.

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NUTRITION

Protein

55.3g

Fat

42.3g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

0.75 cup cooked Quinoa

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons chopped Fresh Parsley

1 clove minced Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Place the salmon fillet on the baking sheet, rub with one teaspoon of olive oil and the minced garlic, then season with a pinch of sea salt and black pepper.
3
Bake the salmon for 12 to 15 minutes until it is opaque and flakes easily with a fork.
4
While the salmon bakes, steam the asparagus spears over a pot of boiling water for 4 to 5 minutes until they are tender-crisp and bright green.
5
In a small bowl, toss the warm cooked quinoa with the remaining teaspoon of olive oil, fresh parsley, and lemon juice.
6
Serve the baked salmon over the bed of herb quinoa with the steamed asparagus on the side.