Pan-Seared Salmon with Quinoa and Roasted Asparagus

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

Pan-Seared Salmon with Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Quinoa and Roasted Asparagus

Crisp-skinned salmon fillet seared until golden and served over fluffy quinoa with a side of lemon-roasted asparagus, finished with a bright squeeze of citrus.

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NUTRITION

443kcal
Protein
43.5g
Fat
18.1g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon fillet

0.5 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 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, sea salt, and black pepper.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, pat the salmon fillet completely 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 skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 7

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.

  • 8

    Arrange the warm quinoa on a plate, top with the pan-seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.

Pan-Seared Salmon with Quinoa and Roasted Asparagus

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

Pan-Seared Salmon with Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Quinoa and Roasted Asparagus

Crisp-skinned salmon fillet seared until golden and served over fluffy quinoa with a side of lemon-roasted asparagus, finished with a bright squeeze of citrus.

NUTRITION

443kcal
Protein
43.5g
Fat
18.1g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon fillet

0.5 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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, sea salt, and black pepper.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.

  • 4

    While the asparagus roasts, pat the salmon fillet completely 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 skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 7

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.

  • 8

    Arrange the warm quinoa on a plate, top with the pan-seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.