Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

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

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

Pan-seared salmon served over lemon-garlic quinoa and tender asparagus, finished with a bright and zesty citrus squeeze.

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NUTRITION

525kcal
Protein
48.0g
Fat
14.6g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 cup Cooked Quinoa

2 cups Asparagus Spears

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Cook the quinoa according to package instructions until the liquid is fully absorbed and the grains are fluffy.

  • 2

    Season the salmon fillet with a pinch of sea salt, black pepper, and the minced garlic clove.

  • 3

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon fillet for 4 to 5 minutes per side until the exterior is golden and crisp.

  • 4

    Steam the asparagus spears for 3 to 5 minutes until they reach a vibrant green color and tender-crisp texture.

  • 5

    Fold the fresh lemon juice into the warm cooked quinoa to brighten the flavors.

  • 6

    Assemble the plate by placing the seared salmon atop the lemon-garlic quinoa with the steamed asparagus on the side.

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

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

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lemon-Garlic Quinoa and Asparagus

Pan-seared salmon served over lemon-garlic quinoa and tender asparagus, finished with a bright and zesty citrus squeeze.

NUTRITION

525kcal
Protein
48.0g
Fat
14.6g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 cup Cooked Quinoa

2 cups Asparagus Spears

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Cook the quinoa according to package instructions until the liquid is fully absorbed and the grains are fluffy.

  • 2

    Season the salmon fillet with a pinch of sea salt, black pepper, and the minced garlic clove.

  • 3

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon fillet for 4 to 5 minutes per side until the exterior is golden and crisp.

  • 4

    Steam the asparagus spears for 3 to 5 minutes until they reach a vibrant green color and tender-crisp texture.

  • 5

    Fold the fresh lemon juice into the warm cooked quinoa to brighten the flavors.

  • 6

    Assemble the plate by placing the seared salmon atop the lemon-garlic quinoa with the steamed asparagus on the side.