Name: Seared Salmon Fillet with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Atlantic Salmon; 0.5 cup Cooked Quinoa; 1 cup Asparagus; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Dill

Seared Salmon Fillet with Roasted Asparagus and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and oven-roasted asparagus, finished with a squeeze of lemon and a sprinkle of fresh, aromatic dill.

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NUTRITION

Protein

43.6g

Fat

22.8g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.5 cup Cooked Quinoa

1 cup Asparagus

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss them with one teaspoon of olive oil and a pinch of sea salt.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
Pat the salmon fillet dry with a paper towel and season with salt and black pepper.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crisp and golden.
7
Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque.
8
Serve the seared salmon over the warm quinoa alongside the roasted asparagus.
9
Drizzle the entire plate with fresh lemon juice and garnish with chopped dill for a bright finish.