Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

455kcal
Protein
45g
Fat
18.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crisp exterior.

  • 6

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Arrange the cooked quinoa and steamed asparagus on a plate and top with the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice and finish with an extra sprinkle of flaky sea salt before serving.

Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

455kcal
Protein
45g
Fat
18.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crisp exterior.

  • 6

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Arrange the cooked quinoa and steamed asparagus on a plate and top with the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice and finish with an extra sprinkle of flaky sea salt before serving.