Seared Salmon with Roasted Asparagus and Lemon-Herb Quinoa

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

Seared Salmon with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon-Herb Quinoa

Pan-seared sockeye salmon served over zesty lemon-herb quinoa with tender roasted asparagus and a finishing touch of bright, fresh dill.

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NUTRITION

445kcal
Protein
49.8g
Fat
15.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender-crisp.

  • 3

    While asparagus roasts, fluff the pre-cooked quinoa in a small bowl and stir in the lemon juice and fresh dill.

  • 4

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

  • 5

    Season the salmon with salt and pepper, then place it skin-side down in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 7

    Plate the lemon-herb quinoa alongside the roasted asparagus and top with the seared salmon fillet.

Seared Salmon with Roasted Asparagus and Lemon-Herb Quinoa

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

Seared Salmon with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon-Herb Quinoa

Pan-seared sockeye salmon served over zesty lemon-herb quinoa with tender roasted asparagus and a finishing touch of bright, fresh dill.

NUTRITION

445kcal
Protein
49.8g
Fat
15.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender-crisp.

  • 3

    While asparagus roasts, fluff the pre-cooked quinoa in a small bowl and stir in the lemon juice and fresh dill.

  • 4

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

  • 5

    Season the salmon with salt and pepper, then place it skin-side down in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 7

    Plate the lemon-herb quinoa alongside the roasted asparagus and top with the seared salmon fillet.