Seared Salmon with Quinoa and Sautéed Asparagus

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

Seared Salmon with Quinoa and Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa and Sautéed Asparagus

Pan-seared salmon served over fluffy quinoa and tender sautéed asparagus, finished with a squeeze of lemon for a bright, crisp finish.

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NUTRITION

448kcal
Protein
35.2g
Fat
23g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse quinoa and cook according to package instructions until fluffy.

  • 2

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

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until opaque throughout.

  • 6

    Remove salmon and add asparagus to the same skillet, sautéing for 3-5 minutes until tender-crisp.

  • 7

    Plate the salmon over a bed of quinoa with the asparagus and a squeeze of fresh lemon.

Seared Salmon with Quinoa and Sautéed Asparagus

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

Seared Salmon with Quinoa and Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa and Sautéed Asparagus

Pan-seared salmon served over fluffy quinoa and tender sautéed asparagus, finished with a squeeze of lemon for a bright, crisp finish.

NUTRITION

448kcal
Protein
35.2g
Fat
23g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse quinoa and cook according to package instructions until fluffy.

  • 2

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

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until opaque throughout.

  • 6

    Remove salmon and add asparagus to the same skillet, sautéing for 3-5 minutes until tender-crisp.

  • 7

    Plate the salmon over a bed of quinoa with the asparagus and a squeeze of fresh lemon.