Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

438kcal
Protein
42.2g
Fat
17.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa under cold water and cook according to package directions until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the quinoa and asparagus alongside the salmon and finish with a squeeze of fresh lemon juice.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

438kcal
Protein
42.2g
Fat
17.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa under cold water and cook according to package directions until fluffy.

  • 2

    Trim the woody ends off the asparagus and steam until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the quinoa and asparagus alongside the salmon and finish with a squeeze of fresh lemon juice.