Name: Pan-Seared Salmon with Lemon-Dill Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tsp Extra virgin olive oil; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Pan-Seared Salmon with Lemon-Dill Quinoa

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Lemon-Dill Quinoa

Pan-seared salmon fillets served over a bed of zesty lemon-dill quinoa with crisp-tender asparagus for a bright and refreshing meal.

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NUTRITION

Protein

43.2g

Fat

28.7g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat olive oil in a medium skillet over medium-high heat until shimmering.
3
Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
4
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and cooked through.
5
While the salmon cooks, steam the asparagus spears for 3-4 minutes until they reach a vibrant green, crisp-tender texture.
6
In a small bowl, fluff the warm cooked quinoa and stir in the minced garlic, fresh dill, lemon juice, and lemon zest.
7
Plate the lemon-dill quinoa, top with the pan-seared salmon, and serve with the steamed asparagus on the side.