Seared Salmon with Steamed Asparagus and Lemon

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

Seared Salmon with Steamed Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon

Pan-seared wild salmon served with tender steamed asparagus and fluffy quinoa, finished with a bright and zesty lemon squeeze.

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NUTRITION

466kcal
Protein
46.6g
Fat
19.2g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1 cup Asparagus Spears

0.5 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

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PREPARATION

  • 1

    Prepare quinoa by simmering in water until fluffy and tender.

  • 2

    Season the salmon fillet with sea salt and cracked black pepper.

  • 3

    Heat olive oil in a cast-iron skillet over medium-high heat.

  • 4

    Place salmon skin-side down and sear until the skin is golden and crispy.

  • 5

    Flip the fillet and continue cooking until the salmon is just opaque.

  • 6

    Steam the asparagus spears until they are vibrant green and tender-crisp.

  • 7

    Serve the salmon and asparagus over the quinoa with a generous squeeze of fresh lemon.

Seared Salmon with Steamed Asparagus and Lemon

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

Seared Salmon with Steamed Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon

Pan-seared wild salmon served with tender steamed asparagus and fluffy quinoa, finished with a bright and zesty lemon squeeze.

NUTRITION

466kcal
Protein
46.6g
Fat
19.2g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1 cup Asparagus Spears

0.5 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

PREPARATION

  • 1

    Prepare quinoa by simmering in water until fluffy and tender.

  • 2

    Season the salmon fillet with sea salt and cracked black pepper.

  • 3

    Heat olive oil in a cast-iron skillet over medium-high heat.

  • 4

    Place salmon skin-side down and sear until the skin is golden and crispy.

  • 5

    Flip the fillet and continue cooking until the salmon is just opaque.

  • 6

    Steam the asparagus spears until they are vibrant green and tender-crisp.

  • 7

    Serve the salmon and asparagus over the quinoa with a generous squeeze of fresh lemon.