Name: Seared Salmon with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 ounces Wild Atlantic Salmon; 0.5 cup Cooked Quinoa; 1 cup Asparagus spears; 0.5 teaspoon Extra Virgin Olive Oil; 0.5 tablespoon Lemon Juice

Seared Salmon with Roasted Asparagus and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon 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 sprinkle of flaky sea salt.

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NUTRITION

Protein

36.3g

Fat

13.8g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Wild Atlantic Salmon

0.5 cup Cooked Quinoa

1 cup Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

0.5 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 olive oil and a pinch of sea 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, pat the salmon fillet dry with a paper towel and season with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
7
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
8
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
9
Plate the quinoa and roasted asparagus, then top with the seared salmon.
10
Drizzle the entire dish with fresh lemon juice before serving.