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 salmon fillet served over fluffy quinoa and crisp-tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

243kcal
Protein
20.2g
Fat
10.8g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Salmon Fillet

1/3 cup Cooked Quinoa

5 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa and cook in water according to package directions until fluffy and light.

  • 2

    Trim the woody ends off the asparagus spears and steam them until they are vibrant green and tender.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with 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 and sear for about four minutes until the skin is crispy, then flip and cook for another three minutes.

  • 6

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

  • 7

    Drizzle the entire dish with fresh lemon juice before serving.

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 salmon fillet served over fluffy quinoa and crisp-tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

243kcal
Protein
20.2g
Fat
10.8g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Salmon Fillet

1/3 cup Cooked Quinoa

5 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa and cook in water according to package directions until fluffy and light.

  • 2

    Trim the woody ends off the asparagus spears and steam them until they are vibrant green and tender.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with 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 and sear for about four minutes until the skin is crispy, then flip and cook for another three minutes.

  • 6

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

  • 7

    Drizzle the entire dish with fresh lemon juice before serving.