Seared Salmon Filet 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 Filet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Quinoa

Pan-seared wild salmon paired with fluffy quinoa and steamed asparagus, finished with a bright and zesty lemon drizzle.

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NUTRITION

483kcal
Protein
45.6g
Fat
19.4g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.75 cup Cooked Quinoa

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy.

  • 2

    Trim the woody ends of the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

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

Seared Salmon Filet 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 Filet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Quinoa

Pan-seared wild salmon paired with fluffy quinoa and steamed asparagus, finished with a bright and zesty lemon drizzle.

NUTRITION

483kcal
Protein
45.6g
Fat
19.4g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

0.75 cup Cooked Quinoa

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy.

  • 2

    Trim the woody ends of the asparagus and steam until tender-crisp, about 4-5 minutes.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

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