Seared Salmon with Steamed Asparagus and Lemon Quinoa

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

Seared Salmon with Steamed Asparagus and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Quinoa

Pan-seared wild salmon served over zesty lemon-infused quinoa with tender steamed asparagus, finished with a bright squeeze of citrus.

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NUTRITION

447kcal
Protein
44.1g
Fat
18.2g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon fillet

1/2 cup cooked Quinoa

150g fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced and zested)

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked.

  • 2

    Trim the woody ends off the asparagus spears and steam them for 4-6 minutes until tender-crisp and vibrant green.

  • 3

    Zest the lemon and squeeze the juice into a small bowl, then fold the zest and half the juice into the warm quinoa.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the lemon quinoa, top with the seared salmon, and serve alongside the steamed asparagus with the remaining lemon juice drizzled over the top.

Seared Salmon with Steamed Asparagus and Lemon Quinoa

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

Seared Salmon with Steamed Asparagus and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Quinoa

Pan-seared wild salmon served over zesty lemon-infused quinoa with tender steamed asparagus, finished with a bright squeeze of citrus.

NUTRITION

447kcal
Protein
44.1g
Fat
18.2g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon fillet

1/2 cup cooked Quinoa

150g fresh Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced and zested)

PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked.

  • 2

    Trim the woody ends off the asparagus spears and steam them for 4-6 minutes until tender-crisp and vibrant green.

  • 3

    Zest the lemon and squeeze the juice into a small bowl, then fold the zest and half the juice into the warm quinoa.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the lemon quinoa, top with the seared salmon, and serve alongside the steamed asparagus with the remaining lemon juice drizzled over the top.