Seared Salmon with Steamed Asparagus and Herb Quinoa

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

Seared Salmon with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb Quinoa

Pan-seared salmon served over herb-flecked quinoa with tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

338kcal
Protein
36.2g
Fat
12.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Steamed Asparagus

1/2 Lemon

1 tbsp Fresh Parsley

1/4 tsp Avocado Oil

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PREPARATION

  • 1

    Cook the quinoa in water until the liquid is absorbed and the grains are fluffy.

  • 2

    Steam the asparagus spears for about five minutes until they are tender yet still crisp.

  • 3

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 4

    Heat a skillet with a light coating of avocado oil and sear the salmon until golden brown.

  • 5

    Fold the fresh chopped parsley into the warm quinoa.

  • 6

    Plate the salmon and asparagus over the quinoa and finish with a bright squeeze of lemon.

Seared Salmon with Steamed Asparagus and Herb Quinoa

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

Seared Salmon with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb Quinoa

Pan-seared salmon served over herb-flecked quinoa with tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

338kcal
Protein
36.2g
Fat
12.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Steamed Asparagus

1/2 Lemon

1 tbsp Fresh Parsley

1/4 tsp Avocado Oil

PREPARATION

  • 1

    Cook the quinoa in water until the liquid is absorbed and the grains are fluffy.

  • 2

    Steam the asparagus spears for about five minutes until they are tender yet still crisp.

  • 3

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 4

    Heat a skillet with a light coating of avocado oil and sear the salmon until golden brown.

  • 5

    Fold the fresh chopped parsley into the warm quinoa.

  • 6

    Plate the salmon and asparagus over the quinoa and finish with a bright squeeze of lemon.