Name: Pan-Seared Salmon with Steamed Asparagus and Lemon Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild Atlantic Salmon; 1/2 cup Cooked Quinoa; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1/2 tsp Lemon Zest; 1 clove Minced Garlic; Pinch of Sea Salt and Black Pepper

Pan-Seared Salmon with Steamed Asparagus and Lemon Quinoa

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Lemon Quinoa

Pan-seared salmon served over zesty lemon quinoa with a side of tender steamed asparagus, finished with a bright and citrusy lemon-garlic drizzle.

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NUTRITION

Protein

38.3g

Fat

17.1g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Lemon Zest

1 clove Minced Garlic

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Rinse the quinoa thoroughly and cook according to package instructions, fluffing with a fork and stirring in the lemon zest once finished.
2
Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
6
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
7
In a small bowl, whisk together the lemon juice and minced garlic.
8
Plate the lemon quinoa, top with the pan-seared salmon, and arrange the asparagus on the side.
9
Drizzle the lemon-garlic mixture over the salmon and vegetables before serving.