Lemon Herb Grilled Salmon

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

Lemon Herb Grilled Salmon

YOUR SOLIN GENERATED RECIPE

Lemon Herb Grilled Salmon

Flaky salmon fillets grilled with a bright lemon-herb marinade and served alongside charred asparagus and fluffy quinoa.

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NUTRITION

559kcal
Protein
43.7g
Fat
29.9g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the extra virgin olive oil, juice from the lemon, minced garlic, chopped fresh dill, sea salt, and black pepper.

  • 2

    Place the salmon fillet and trimmed asparagus spears on a large plate and brush both sides with the prepared marinade.

  • 3

    Preheat a grill or grill pan over medium-high heat and lightly oil the surface to prevent sticking.

  • 4

    Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish is flaky and opaque.

  • 5

    Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

  • 6

    Serve the grilled salmon and asparagus over a bed of warm cooked quinoa.

Lemon Herb Grilled Salmon

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

Lemon Herb Grilled Salmon

YOUR SOLIN GENERATED RECIPE

Lemon Herb Grilled Salmon

Flaky salmon fillets grilled with a bright lemon-herb marinade and served alongside charred asparagus and fluffy quinoa.

NUTRITION

559kcal
Protein
43.7g
Fat
29.9g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the extra virgin olive oil, juice from the lemon, minced garlic, chopped fresh dill, sea salt, and black pepper.

  • 2

    Place the salmon fillet and trimmed asparagus spears on a large plate and brush both sides with the prepared marinade.

  • 3

    Preheat a grill or grill pan over medium-high heat and lightly oil the surface to prevent sticking.

  • 4

    Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish is flaky and opaque.

  • 5

    Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

  • 6

    Serve the grilled salmon and asparagus over a bed of warm cooked quinoa.