Seared Salmon 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 with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared salmon and steamed asparagus served over quinoa, finished with a squeeze of zesty lemon.

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NUTRITION

402kcal
Protein
38.2g
Fat
16.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly in a fine-mesh strainer to remove any bitterness.

  • 2

    Combine quinoa with water in a small pot, bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 3

    Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender.

  • 4

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

  • 5

    Season the salmon fillet with a pinch of salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp.

  • 6

    Fluff the quinoa with a fork and serve the salmon and asparagus on top, finished with a squeeze of zesty lemon juice.

Seared Salmon 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 with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared salmon and steamed asparagus served over quinoa, finished with a squeeze of zesty lemon.

NUTRITION

402kcal
Protein
38.2g
Fat
16.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly in a fine-mesh strainer to remove any bitterness.

  • 2

    Combine quinoa with water in a small pot, bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 3

    Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender.

  • 4

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

  • 5

    Season the salmon fillet with a pinch of salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp.

  • 6

    Fluff the quinoa with a fork and serve the salmon and asparagus on top, finished with a squeeze of zesty lemon juice.