Name: Pan-Seared Salmon with Lemon-Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 3 tbsp quinoa; 1 tsp extra virgin olive oil; 1 cup asparagus spears; 1 tbsp fresh parsley; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Pan-Seared Salmon with Lemon-Herb 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 Lemon-Herb Quinoa

Pan-seared salmon fillet served over a bed of zesty lemon-herb quinoa alongside tender roasted asparagus for a bright summer meal.

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NUTRITION

Protein

41.4g

Fat

27.9g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

3 tbsp quinoa

1 tsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Rinse the quinoa under cold water and simmer in six tablespoons of water until the liquid is absorbed and the grains are fluffy.
2
Season the salmon fillet evenly on both sides with the sea salt and black pepper.
3
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crisp.
4
Steam the asparagus spears until they are bright green and tender-crisp, then toss them with the minced garlic.
5
Finely chop the fresh parsley and dill, then fold them into the cooked quinoa along with the lemon juice.
6
Plate the pan-seared salmon atop the herb-infused quinoa and serve with the garlic asparagus on the side.