Pan-Seared Salmon with Roasted Asparagus

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

Pan-Seared Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus

Crispy pan-seared salmon fillets served over fluffy quinoa with tender roasted asparagus, finished with a bright and zesty lemon-garlic drizzle.

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NUTRITION

917kcal
Protein
69.8g
Fat
55.2g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

10 oz salmon fillet

2 cups asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tbsp fresh lemon juice

1 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.5 tbsp of olive oil, 0.25 tsp salt, and 0.25 tsp pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, season the salmon fillets evenly with garlic powder, dried oregano, and the remaining salt and pepper.

  • 5

    Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Arrange the warm quinoa on a plate, top with the roasted asparagus and salmon, and drizzle the fresh lemon juice over the entire dish before serving.

Pan-Seared Salmon with Roasted Asparagus

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

Pan-Seared Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus

Crispy pan-seared salmon fillets served over fluffy quinoa with tender roasted asparagus, finished with a bright and zesty lemon-garlic drizzle.

NUTRITION

917kcal
Protein
69.8g
Fat
55.2g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

10 oz salmon fillet

2 cups asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tbsp fresh lemon juice

1 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.5 tbsp of olive oil, 0.25 tsp salt, and 0.25 tsp pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, season the salmon fillets evenly with garlic powder, dried oregano, and the remaining salt and pepper.

  • 5

    Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Arrange the warm quinoa on a plate, top with the roasted asparagus and salmon, and drizzle the fresh lemon juice over the entire dish before serving.