Baked Salmon with Steamed Asparagus and Lemon Quinoa

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

Baked Salmon with Steamed Asparagus and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Steamed Asparagus and Lemon Quinoa

Oven-roasted salmon fillet served with zesty lemon quinoa and tender steamed asparagus, finished with a sprinkle of fresh cracked black pepper for a bright, citrusy zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
46.2g
Fat
18.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

  • 3

    Bake the salmon for 12 to 15 minutes or until the fish reaches your desired level of doneness and flakes easily.

  • 4

    While the salmon is roasting, place the asparagus in a steamer basket over boiling water and steam for 5 to 7 minutes until tender-crisp.

  • 5

    Warm the pre-cooked quinoa in a small pan or microwave, then stir in the remaining olive oil, lemon juice, and a bit of lemon zest if available.

  • 6

    Plate the lemon quinoa as a base, top with the baked salmon, and serve the steamed asparagus on the side.

Baked Salmon with Steamed Asparagus and Lemon Quinoa

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

Baked Salmon with Steamed Asparagus and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Steamed Asparagus and Lemon Quinoa

Oven-roasted salmon fillet served with zesty lemon quinoa and tender steamed asparagus, finished with a sprinkle of fresh cracked black pepper for a bright, citrusy zing.

NUTRITION

462kcal
Protein
46.2g
Fat
18.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

  • 3

    Bake the salmon for 12 to 15 minutes or until the fish reaches your desired level of doneness and flakes easily.

  • 4

    While the salmon is roasting, place the asparagus in a steamer basket over boiling water and steam for 5 to 7 minutes until tender-crisp.

  • 5

    Warm the pre-cooked quinoa in a small pan or microwave, then stir in the remaining olive oil, lemon juice, and a bit of lemon zest if available.

  • 6

    Plate the lemon quinoa as a base, top with the baked salmon, and serve the steamed asparagus on the side.