Seared Salmon Fillet with Creamy Quinoa and Roasted Asparagus

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

Seared Salmon Fillet with Creamy Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Quinoa and Roasted Asparagus

Pan-seared salmon fillet served over fluffy quinoa simmered in coconut milk with tender roasted asparagus and a squeeze of lemon for a buttery finish.

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NUTRITION

700kcal
Protein
35.5g
Fat
47.1g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/4 cup Dry Quinoa

150g Asparagus Spears

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Full Fat Coconut Milk

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and place them on a baking sheet. Toss with half a tablespoon of olive oil and a pinch of salt, then roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, rinse the quinoa under cold water. Combine with 1/2 cup of water in a small pot, bring to a boil, then reduce to a simmer, cover, and cook for 12 minutes.

  • 4

    Once the quinoa has absorbed the water, stir in the coconut milk and minced garlic. Keep covered on low heat to stay warm and creamy.

  • 5

    Pat the salmon fillet completely dry with paper towels and season both sides with salt and pepper.

  • 6

    Heat the remaining tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds. Sear for 4-5 minutes until the skin is golden and crisp.

  • 8

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 9

    Plate the creamy quinoa first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice over the fish.

Seared Salmon Fillet with Creamy Quinoa and Roasted Asparagus

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

Seared Salmon Fillet with Creamy Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Quinoa and Roasted Asparagus

Pan-seared salmon fillet served over fluffy quinoa simmered in coconut milk with tender roasted asparagus and a squeeze of lemon for a buttery finish.

NUTRITION

700kcal
Protein
35.5g
Fat
47.1g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/4 cup Dry Quinoa

150g Asparagus Spears

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Full Fat Coconut Milk

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and place them on a baking sheet. Toss with half a tablespoon of olive oil and a pinch of salt, then roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, rinse the quinoa under cold water. Combine with 1/2 cup of water in a small pot, bring to a boil, then reduce to a simmer, cover, and cook for 12 minutes.

  • 4

    Once the quinoa has absorbed the water, stir in the coconut milk and minced garlic. Keep covered on low heat to stay warm and creamy.

  • 5

    Pat the salmon fillet completely dry with paper towels and season both sides with salt and pepper.

  • 6

    Heat the remaining tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds. Sear for 4-5 minutes until the skin is golden and crisp.

  • 8

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 9

    Plate the creamy quinoa first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice over the fish.