Seared Salmon with Herb Quinoa and Steamed Asparagus

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

Seared Salmon with Herb Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Quinoa and Steamed Asparagus

Pan-seared salmon served over fluffy herb-flecked quinoa with a side of tender asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

514kcal
Protein
40.9g
Fat
27.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    In a small bowl, toss the warm cooked quinoa with the remaining half teaspoon of olive oil, fresh parsley, and lemon juice.

  • 7

    Plate the herb quinoa and steamed asparagus alongside the seared salmon and serve immediately.

Seared Salmon with Herb Quinoa and Steamed Asparagus

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

Seared Salmon with Herb Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Quinoa and Steamed Asparagus

Pan-seared salmon served over fluffy herb-flecked quinoa with a side of tender asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

514kcal
Protein
40.9g
Fat
27.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    In a small bowl, toss the warm cooked quinoa with the remaining half teaspoon of olive oil, fresh parsley, and lemon juice.

  • 7

    Plate the herb quinoa and steamed asparagus alongside the seared salmon and serve immediately.