Name: Pan-Seared Wild Salmon with Roasted Quinoa and Steamed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Wild Sockeye Salmon; 1/3 cup cooked Quinoa; 1 cup steamed Asparagus; 1 teaspoon Extra Virgin Olive Oil; 20 grams Avocado; 1 tablespoon fresh Lemon Juice

Pan-Seared Wild Salmon with Roasted Quinoa and Steamed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Wild Salmon with Roasted Quinoa and Steamed Vegetables

Wild salmon fillet pan-seared until flaky and served over nutty toasted quinoa with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

Protein

30.3g

Fat

13.9g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Wild Sockeye Salmon

1/3 cup cooked Quinoa

1 cup steamed Asparagus

1 teaspoon Extra Virgin Olive Oil

20 grams Avocado

1 tablespoon fresh Lemon Juice

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PREPARATION

1
Toast dry quinoa in a small saucepan over medium heat for 2 minutes until it smells nutty and fragrant.
2
Add water to the quinoa and simmer until fluffy, then set aside to keep warm.
3
Steam the asparagus spears until they are bright green and tender-crisp.
4
Pat the wild salmon dry with a paper towel and season lightly with salt and pepper.
5
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3 to 4 minutes per side until the skin is crispy.
6
Plate the seared salmon over the roasted quinoa alongside the steamed asparagus.
7
Top the dish with thin slices of avocado and a fresh squeeze of lemon juice before serving.