Seared Salmon with Steamed Asparagus and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and tender-crisp steamed asparagus, finished with a bright squeeze of lemon and fresh cilantro.

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NUTRITION

462kcal
Protein
46.4g
Fat
19.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon fresh Cilantro

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PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water to remove any natural bitterness.

  • 2

    Combine quinoa with water in a small pot, bring to a boil, then reduce heat and simmer covered for 15 minutes until fluffy.

  • 3

    Trim the woody ends of the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 5

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the exterior is golden and the center is just opaque.

  • 6

    Arrange the quinoa and asparagus on a plate, top with the salmon, and finish with a fresh squeeze of lemon juice and chopped cilantro.

Seared Salmon with Steamed Asparagus and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and tender-crisp steamed asparagus, finished with a bright squeeze of lemon and fresh cilantro.

NUTRITION

462kcal
Protein
46.4g
Fat
19.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon fresh Cilantro

PREPARATION

  • 1

    Rinse the quinoa thoroughly under cold water to remove any natural bitterness.

  • 2

    Combine quinoa with water in a small pot, bring to a boil, then reduce heat and simmer covered for 15 minutes until fluffy.

  • 3

    Trim the woody ends of the asparagus and steam over boiling water for 4-5 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 5

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the exterior is golden and the center is just opaque.

  • 6

    Arrange the quinoa and asparagus on a plate, top with the salmon, and finish with a fresh squeeze of lemon juice and chopped cilantro.