Seared Salmon Fillet with Quinoa and Sautéed Asparagus

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

Seared Salmon Fillet with Quinoa and Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Sautéed Asparagus

Pan-seared salmon crusted in everything seasoning, served with fluffy quinoa, sautéed asparagus, and a jammy soft-boiled egg with a side of toasted sourdough.

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NUTRITION

496kcal
Protein
45.2g
Fat
21.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

0.25 cup Cooked Quinoa

1 cup Asparagus spears

1 large Egg

1 small slice Sourdough Bread

1 teaspoon Olive Oil

1 teaspoon Everything Bagel Seasoning

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PREPARATION

  • 1

    Bring a small pot of water to a boil and carefully lower the egg into the water to cook for 6.5 minutes before transferring to an ice bath.

  • 2

    Prepare the quinoa according to package instructions until the grains are tender and the water is fully absorbed.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are golden.

  • 4

    Remove the salmon from the heat and immediately press the everything bagel seasoning onto the top of the fillet.

  • 5

    In the same skillet add the remaining olive oil and sauté the asparagus for 5 minutes until it is bright green and crisp-tender.

  • 6

    Toast the sourdough slice until it reaches a light golden brown.

  • 7

    Peel the cooled egg and slice it in half to reveal the jammy center.

  • 8

    Arrange the quinoa and asparagus on a plate then top with the seasoned salmon and egg halves and serve with the toasted bread on the side.

Seared Salmon Fillet with Quinoa and Sautéed Asparagus

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

Seared Salmon Fillet with Quinoa and Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Sautéed Asparagus

Pan-seared salmon crusted in everything seasoning, served with fluffy quinoa, sautéed asparagus, and a jammy soft-boiled egg with a side of toasted sourdough.

NUTRITION

496kcal
Protein
45.2g
Fat
21.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

0.25 cup Cooked Quinoa

1 cup Asparagus spears

1 large Egg

1 small slice Sourdough Bread

1 teaspoon Olive Oil

1 teaspoon Everything Bagel Seasoning

PREPARATION

  • 1

    Bring a small pot of water to a boil and carefully lower the egg into the water to cook for 6.5 minutes before transferring to an ice bath.

  • 2

    Prepare the quinoa according to package instructions until the grains are tender and the water is fully absorbed.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the edges are golden.

  • 4

    Remove the salmon from the heat and immediately press the everything bagel seasoning onto the top of the fillet.

  • 5

    In the same skillet add the remaining olive oil and sauté the asparagus for 5 minutes until it is bright green and crisp-tender.

  • 6

    Toast the sourdough slice until it reaches a light golden brown.

  • 7

    Peel the cooled egg and slice it in half to reveal the jammy center.

  • 8

    Arrange the quinoa and asparagus on a plate then top with the seasoned salmon and egg halves and serve with the toasted bread on the side.