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.

Seared Salmon with Steamed Asparagus and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Quinoa

Pan-seared salmon with crispy skin served over fluffy lemon-infused quinoa and tender steamed asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

499kcal
Protein
40.5g
Fat
28.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa under cold water and simmer in a small pot with water until all liquid is absorbed and grains are fluffy.

  • 2

    Steam the asparagus spears until they are tender-crisp and a vibrant, bright green.

  • 3

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a skillet over medium-high heat and sear the salmon skin-side down until the skin is perfectly crispy.

  • 5

    Flip the fillet carefully and continue cooking until the salmon is just opaque and flakes easily with a fork.

  • 6

    Stir the fresh lemon juice into the warm quinoa and serve the salmon on top with the steamed asparagus on the side.

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.

Seared Salmon with Steamed Asparagus and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Quinoa

Pan-seared salmon with crispy skin served over fluffy lemon-infused quinoa and tender steamed asparagus.

NUTRITION

499kcal
Protein
40.5g
Fat
28.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa under cold water and simmer in a small pot with water until all liquid is absorbed and grains are fluffy.

  • 2

    Steam the asparagus spears until they are tender-crisp and a vibrant, bright green.

  • 3

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a skillet over medium-high heat and sear the salmon skin-side down until the skin is perfectly crispy.

  • 5

    Flip the fillet carefully and continue cooking until the salmon is just opaque and flakes easily with a fork.

  • 6

    Stir the fresh lemon juice into the warm quinoa and serve the salmon on top with the steamed asparagus on the side.