Name: Seared Salmon Fillet with Quinoa and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.7 oz Wild Atlantic Salmon fillet; 1/2 cup Cooked Quinoa; 1 cup Asparagus spears, trimmed; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

Seared Salmon Fillet with Quinoa and Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Roasted Asparagus

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

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NUTRITION

Protein

39.1g

Fat

16.8g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5.7 oz Wild Atlantic Salmon fillet

1/2 cup Cooked Quinoa

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the asparagus spears with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
3
Roast the asparagus for 10-12 minutes until tender and slightly charred.
4
While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
7
Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
8
Warm the pre-cooked quinoa in a small saucepan or microwave.
9
Plate the quinoa and top with the seared salmon and roasted asparagus.
10
Drizzle the lemon juice over the salmon and vegetables before serving.