Seared Salmon Fillet with Quinoa and Asparagus

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

Seared Salmon Fillet with Quinoa and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Asparagus

Pan-seared wild salmon served over fluffy quinoa and tender asparagus spears, finished with a squeeze of fresh lemon and a buttery, golden crust.

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NUTRITION

476kcal
Protein
43.5g
Fat
22.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon

0.5 cup Quinoa

1 cup Asparagus

1 tsp Avocado Oil

1 tsp Butter

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PREPARATION

  • 1

    Rinse quinoa and cook according to package instructions until fluffy.

  • 2

    Trim the woody ends of the asparagus and set aside.

  • 3

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

  • 4

    Heat avocado oil in a skillet over medium-high heat.

  • 5

    Place salmon skin-side down in the pan and sear until the skin is crispy.

  • 6

    Flip the salmon and add the butter and asparagus to the pan.

  • 7

    Cook until the salmon is cooked through and asparagus is tender-crisp.

  • 8

    Serve the salmon and asparagus over the cooked quinoa with a fresh lemon wedge.

Seared Salmon Fillet with Quinoa and Asparagus

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

Seared Salmon Fillet with Quinoa and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Asparagus

Pan-seared wild salmon served over fluffy quinoa and tender asparagus spears, finished with a squeeze of fresh lemon and a buttery, golden crust.

NUTRITION

476kcal
Protein
43.5g
Fat
22.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon

0.5 cup Quinoa

1 cup Asparagus

1 tsp Avocado Oil

1 tsp Butter

PREPARATION

  • 1

    Rinse quinoa and cook according to package instructions until fluffy.

  • 2

    Trim the woody ends of the asparagus and set aside.

  • 3

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

  • 4

    Heat avocado oil in a skillet over medium-high heat.

  • 5

    Place salmon skin-side down in the pan and sear until the skin is crispy.

  • 6

    Flip the salmon and add the butter and asparagus to the pan.

  • 7

    Cook until the salmon is cooked through and asparagus is tender-crisp.

  • 8

    Serve the salmon and asparagus over the cooked quinoa with a fresh lemon wedge.