Name: Seared Salmon with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 1/4 cup Quinoa; 1 cup Asparagus; 1/4 cup Nonfat Greek Yogurt; 1 tbsp Walnuts; 1 tsp Olive Oil; 1 tbsp Lemon Juice

Seared Salmon with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa and Roasted Vegetables

Pan-seared salmon served over fluffy quinoa and roasted asparagus, finished with a dollop of creamy lemon-dill Greek yogurt and crunchy toasted walnuts.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.8g

Fat

35.3g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/4 cup Quinoa

1 cup Asparagus

1/4 cup Nonfat Greek Yogurt

1 tbsp Walnuts

1 tsp Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Rinse the quinoa under cold water, then combine with 1/2 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.
3
Toss the asparagus with half of the olive oil and a pinch of salt, then roast in the oven for 10-12 minutes until tender.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and fresh dill if desired to create the sauce.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
7
Toast the walnuts in a dry pan over medium heat for 2 minutes until fragrant.
8
Fluff the quinoa with a fork and plate it alongside the roasted asparagus.
9
Top the quinoa with the seared salmon, a dollop of the lemon-yogurt sauce, and a sprinkle of toasted walnuts.