Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

Pan-seared wild salmon served over fluffy quinoa with a side of tender-crisp asparagus, finished with a squeeze of bright lemon and a hint of flaky sea salt.

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NUTRITION

436kcal
Protein
42.8g
Fat
17.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy and the germ has separated.

  • 2

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

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 4

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 6

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Arrange the quinoa and asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

Pan-seared wild salmon served over fluffy quinoa with a side of tender-crisp asparagus, finished with a squeeze of bright lemon and a hint of flaky sea salt.

NUTRITION

436kcal
Protein
42.8g
Fat
17.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1 cup Steamed Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until fluffy and the germ has separated.

  • 2

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

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 4

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 6

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Arrange the quinoa and asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.