Name: Seared Salmon with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Atlantic Salmon; 0.5 cup Cooked Quinoa; 100g Asparagus spears; 50g Red Bell Pepper, sliced; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon with Roasted Vegetables 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 Vegetables and Quinoa

Pan-seared wild salmon served over fluffy lemon-herb quinoa and tender roasted asparagus, finished with a bright and zesty citrus spritz.

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NUTRITION

Protein

43.3g

Fat

18.1g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.5 cup Cooked Quinoa

100g Asparagus spears

50g Red Bell Pepper, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 slice the red bell pepper into thin strips.
3
Toss the vegetables with half of the olive oil and a pinch of dried oregano and sea salt.
4
Roast the vegetables for 12 to 15 minutes until they are tender and slightly charred.
5
Season the salmon fillet with sea salt, cracked black pepper, and a dusting of Mediterranean herbs.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes.
8
Warm the pre-cooked quinoa and stir in the fresh lemon juice and chopped parsley.
9
Serve the seared salmon over the fluffy quinoa with the roasted vegetables on the side.