Seared Salmon with Roasted Vegetables and Quinoa

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

Seared Salmon with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Quinoa

Pan-seared salmon fillet served over a protein-rich bed of quinoa and edamame with tender roasted asparagus, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

488kcal
Protein
45.5g
Fat
21.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Quinoa

1/4 cup shelled Edamame

1 cup Asparagus spears

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and toss asparagus with half the olive oil, salt, and pepper.

  • 2

    Roast asparagus on a baking sheet for 12-15 minutes until tender and slightly charred.

  • 3

    Cook quinoa according to package instructions and stir in the shelled edamame while warm.

  • 4

    Pat salmon dry, season with salt and pepper, and sear in a pan with remaining oil over medium-high heat for 4-5 minutes per side.

  • 5

    Plate the quinoa and edamame mixture, top with the roasted asparagus and seared salmon, then finish with a squeeze of fresh lemon juice.

Seared Salmon with Roasted Vegetables and Quinoa

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

Seared Salmon with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Quinoa

Pan-seared salmon fillet served over a protein-rich bed of quinoa and edamame with tender roasted asparagus, finished with a bright and zesty lemon-herb drizzle.

NUTRITION

488kcal
Protein
45.5g
Fat
21.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Quinoa

1/4 cup shelled Edamame

1 cup Asparagus spears

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and toss asparagus with half the olive oil, salt, and pepper.

  • 2

    Roast asparagus on a baking sheet for 12-15 minutes until tender and slightly charred.

  • 3

    Cook quinoa according to package instructions and stir in the shelled edamame while warm.

  • 4

    Pat salmon dry, season with salt and pepper, and sear in a pan with remaining oil over medium-high heat for 4-5 minutes per side.

  • 5

    Plate the quinoa and edamame mixture, top with the roasted asparagus and seared salmon, then finish with a squeeze of fresh lemon juice.