Seared Salmon Fillet with Herbed Quinoa and Lemon-Garlic Asparagus

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

Seared Salmon Fillet with Herbed Quinoa and Lemon-Garlic Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herbed Quinoa and Lemon-Garlic Asparagus

Pan-seared salmon served with fluffy herbed quinoa and tender-crisp asparagus, finished with a bright and zesty lemon-garlic drizzle.

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NUTRITION

470kcal
Protein
35.3g
Fat
25g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon fresh Parsley, chopped

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions using water or low-sodium vegetable broth until fluffy.

  • 2

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

  • 3

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

  • 4

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until desired doneness.

  • 5

    In a separate skillet, heat the remaining olive oil over medium heat and add the asparagus and minced garlic.

  • 6

    Sauté the asparagus for 5-7 minutes until tender-crisp and vibrant green.

  • 7

    Toss the cooked quinoa with fresh chopped parsley and a splash of lemon juice.

  • 8

    Plate the salmon over the herbed quinoa, serve the asparagus on the side, and drizzle the remaining lemon juice over the fish.

Seared Salmon Fillet with Herbed Quinoa and Lemon-Garlic Asparagus

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

Seared Salmon Fillet with Herbed Quinoa and Lemon-Garlic Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herbed Quinoa and Lemon-Garlic Asparagus

Pan-seared salmon served with fluffy herbed quinoa and tender-crisp asparagus, finished with a bright and zesty lemon-garlic drizzle.

NUTRITION

470kcal
Protein
35.3g
Fat
25g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon fresh Parsley, chopped

PREPARATION

  • 1

    Prepare the quinoa according to package instructions using water or low-sodium vegetable broth until fluffy.

  • 2

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

  • 3

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

  • 4

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until desired doneness.

  • 5

    In a separate skillet, heat the remaining olive oil over medium heat and add the asparagus and minced garlic.

  • 6

    Sauté the asparagus for 5-7 minutes until tender-crisp and vibrant green.

  • 7

    Toss the cooked quinoa with fresh chopped parsley and a splash of lemon juice.

  • 8

    Plate the salmon over the herbed quinoa, serve the asparagus on the side, and drizzle the remaining lemon juice over the fish.