Name: Lemon Herb Baked Salmon with Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dried dill; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon zest

Lemon Herb Baked Salmon with Asparagus and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Salmon with Asparagus and Quinoa

Oven-roasted salmon fillets infused with zesty lemon and fresh dill, served alongside crisp-tender asparagus and fluffy quinoa for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

43.1g

Fat

31.1g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the salmon fillet dry with a paper towel to ensure a better roast and place it on one side of the prepared baking sheet.
3
Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the baking sheet.
4
Drizzle the extra virgin olive oil and fresh lemon juice evenly over both the salmon and the asparagus.
5
In a small bowl, mix the dried dill, garlic powder, sea salt, black pepper, and lemon zest, then sprinkle the mixture over the salmon and vegetables.
6
Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is vibrant and tender.
7
Transfer the roasted salmon and asparagus to a plate and serve immediately over the warm, fluffy cooked quinoa.