Seared Salmon Fillet with Roasted 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 Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and roasted asparagus, finished with a squeeze of lemon and a sprinkle of sea salt for a perfectly crispy skin.

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NUTRITION

505kcal
Protein
41.1g
Fat
26.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup raw Asparagus

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and place them on a baking sheet, tossing with half of the olive oil and a pinch of salt.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, 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 skillet.

  • 6

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked to your preference.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the salmon alongside the roasted asparagus and quinoa, drizzling everything with fresh lemon juice before serving.

Seared Salmon Fillet with Roasted 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 Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Quinoa

Pan-seared salmon served over fluffy quinoa and roasted asparagus, finished with a squeeze of lemon and a sprinkle of sea salt for a perfectly crispy skin.

NUTRITION

505kcal
Protein
41.1g
Fat
26.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup raw Asparagus

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and place them on a baking sheet, tossing with half of the olive oil and a pinch of salt.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, 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 skillet.

  • 6

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked to your preference.

  • 7

    Warm the pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the salmon alongside the roasted asparagus and quinoa, drizzling everything with fresh lemon juice before serving.