Seared Salmon Filet 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 Filet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Quinoa

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

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NUTRITION

499kcal
Protein
39.8g
Fat
29.9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 2

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

  • 3

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 4

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is golden and crispy.

  • 5

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and reaches your desired level of doneness.

  • 6

    While the salmon cooks, steam the asparagus spears over boiling water for 3-4 minutes until they are vibrant green and tender-crisp.

  • 7

    Arrange the cooked quinoa and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.

Seared Salmon Filet 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 Filet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Quinoa

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

NUTRITION

499kcal
Protein
39.8g
Fat
29.9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 2

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

  • 3

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 4

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is golden and crispy.

  • 5

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and reaches your desired level of doneness.

  • 6

    While the salmon cooks, steam the asparagus spears over boiling water for 3-4 minutes until they are vibrant green and tender-crisp.

  • 7

    Arrange the cooked quinoa and steamed asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.