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-infused quinoa with tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

505kcal
Protein
43.6g
Fat
25.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.5 cup cooked Quinoa

1 cup steamed Asparagus

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

1 tsp chopped Fresh Dill

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until all water is absorbed and the grain is fluffy.

  • 2

    Trim the tough, woody ends off the asparagus spears and steam them for 4-5 minutes until they are tender-crisp and bright green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea 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 skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F and the flesh is opaque.

  • 7

    In a small bowl, toss the cooked quinoa with the fresh parsley, dill, and half of the lemon juice.

  • 8

    Serve the seared salmon over the herb quinoa alongside the steamed asparagus, finishing the entire dish with the remaining squeeze of lemon juice.

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-infused quinoa with tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

505kcal
Protein
43.6g
Fat
25.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

0.5 cup cooked Quinoa

1 cup steamed Asparagus

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

1 tsp chopped Fresh Dill

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until all water is absorbed and the grain is fluffy.

  • 2

    Trim the tough, woody ends off the asparagus spears and steam them for 4-5 minutes until they are tender-crisp and bright green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea 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 skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F and the flesh is opaque.

  • 7

    In a small bowl, toss the cooked quinoa with the fresh parsley, dill, and half of the lemon juice.

  • 8

    Serve the seared salmon over the herb quinoa alongside the steamed asparagus, finishing the entire dish with the remaining squeeze of lemon juice.