Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

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

Try 7 days free, then $12.99 / mo.

NUTRITION

443kcal
Protein
43.8g
Fat
18.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa thoroughly and simmer in water until fluffy and the germ has separated.

  • 2

    Pat the salmon fillet dry and season both sides with sea salt and black pepper.

  • 3

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

  • 4

    Place the salmon skin-side down in the pan and sear until the skin is golden and crisp.

  • 5

    Flip the fillet carefully and continue cooking until the salmon is just opaque throughout.

  • 6

    Steam the asparagus spears in a steamer basket until they are bright green and tender-crisp.

  • 7

    Fluff the quinoa with a fork and serve the salmon and asparagus on top with a fresh lemon squeeze.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

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

NUTRITION

443kcal
Protein
43.8g
Fat
18.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and simmer in water until fluffy and the germ has separated.

  • 2

    Pat the salmon fillet dry and season both sides with sea salt and black pepper.

  • 3

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

  • 4

    Place the salmon skin-side down in the pan and sear until the skin is golden and crisp.

  • 5

    Flip the fillet carefully and continue cooking until the salmon is just opaque throughout.

  • 6

    Steam the asparagus spears in a steamer basket until they are bright green and tender-crisp.

  • 7

    Fluff the quinoa with a fork and serve the salmon and asparagus on top with a fresh lemon squeeze.