Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Pan-seared wild salmon served over fluffy quinoa and oven-roasted asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

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NUTRITION

463kcal
Protein
46.4g
Fat
19.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Quinoa

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the avocado oil and a pinch of salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then place it skin-side down in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the quinoa alongside the roasted asparagus and top with the seared salmon fillet.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Pan-seared wild salmon served over fluffy quinoa and oven-roasted asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

463kcal
Protein
46.4g
Fat
19.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

0.5 cup cooked Quinoa

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the avocado oil and a pinch of salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then place it skin-side down in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the quinoa alongside the roasted asparagus and top with the seared salmon fillet.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.