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

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NUTRITION

459kcal
Protein
46.2g
Fat
19.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until light and fluffy.

  • 2

    Trim the woody ends of the asparagus and steam over simmering water for 3-5 minutes until tender-crisp.

  • 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 press lightly with a spatula to ensure even contact.

  • 6

    Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes.

  • 7

    Plate the salmon over the bed of quinoa with the asparagus on the side and finish with a squeeze of fresh lemon.

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

NUTRITION

459kcal
Protein
46.2g
Fat
19.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1 cup Steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until light and fluffy.

  • 2

    Trim the woody ends of the asparagus and steam over simmering water for 3-5 minutes until tender-crisp.

  • 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 press lightly with a spatula to ensure even contact.

  • 6

    Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes.

  • 7

    Plate the salmon over the bed of quinoa with the asparagus on the side and finish with a squeeze of fresh lemon.