Seared Salmon with Roasted Asparagus and Quinoa

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

Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Quinoa

Pan-seared wild sockeye salmon served over fluffy quinoa with oven-roasted asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

476kcal
Protein
61.4g
Fat
13.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus Spears

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Warm the pre-cooked quinoa and fluff it with a fork before placing it on a plate.

  • 7

    Serve the seared salmon over the quinoa with the roasted asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Asparagus and Quinoa

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

Seared Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Quinoa

Pan-seared wild sockeye salmon served over fluffy quinoa with oven-roasted asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

476kcal
Protein
61.4g
Fat
13.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus Spears

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Warm the pre-cooked quinoa and fluff it with a fork before placing it on a plate.

  • 7

    Serve the seared salmon over the quinoa with the roasted asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.