Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

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

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

Pan-seared salmon served over fluffy lemon-garlic quinoa with roasted asparagus, finished with a bright and zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
41.1g
Fat
25.8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Quinoa

90 grams Asparagus spears

1/4 teaspoon Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the quinoa in water or vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 2

    Trim the woody ends off the asparagus and sauté in a pan with a touch of water or roast until tender-crisp.

  • 3

    Pat the salmon dry and season lightly with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon until the skin is golden and crispy.

  • 5

    Flip the fillet and cook for a few more minutes until the fish flakes easily with a fork.

  • 6

    Fold the minced garlic and fresh lemon juice into the warm quinoa.

  • 7

    Serve the salmon atop the quinoa with the asparagus on the side.

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

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

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

Pan-seared salmon served over fluffy lemon-garlic quinoa with roasted asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

500kcal
Protein
41.1g
Fat
25.8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Quinoa

90 grams Asparagus spears

1/4 teaspoon Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Cook the quinoa in water or vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 2

    Trim the woody ends off the asparagus and sauté in a pan with a touch of water or roast until tender-crisp.

  • 3

    Pat the salmon dry and season lightly with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon until the skin is golden and crispy.

  • 5

    Flip the fillet and cook for a few more minutes until the fish flakes easily with a fork.

  • 6

    Fold the minced garlic and fresh lemon juice into the warm quinoa.

  • 7

    Serve the salmon atop the quinoa with the asparagus on the side.