Seared Salmon with 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 with Quinoa and Lemon-Garlic Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa and Lemon-Garlic Asparagus

Pan-seared sockeye salmon served over fluffy quinoa and garlic-scented asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

429kcal
Protein
43.4g
Fat
17.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon

0.5 cup Cooked Quinoa

1 cup Asparagus

1.5 teaspoons Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until just opaque.

  • 5

    In a separate pan, heat the remaining oil and sauté the minced garlic and asparagus for 5 minutes until tender-crisp.

  • 6

    Fluff the warm pre-cooked quinoa and plate it alongside the sautéed asparagus.

  • 7

    Top the quinoa with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.

Seared Salmon with 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 with Quinoa and Lemon-Garlic Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa and Lemon-Garlic Asparagus

Pan-seared sockeye salmon served over fluffy quinoa and garlic-scented asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

429kcal
Protein
43.4g
Fat
17.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon

0.5 cup Cooked Quinoa

1 cup Asparagus

1.5 teaspoons Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper.

  • 2

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

  • 3

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

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until just opaque.

  • 5

    In a separate pan, heat the remaining oil and sauté the minced garlic and asparagus for 5 minutes until tender-crisp.

  • 6

    Fluff the warm pre-cooked quinoa and plate it alongside the sautéed asparagus.

  • 7

    Top the quinoa with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.