Seared Salmon Fillet with Roasted Asparagus and Lemon-Herb 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 Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon-Herb Quinoa

Pan-seared sockeye salmon paired with lemon-zested quinoa and oven-roasted asparagus, finished with a burst of fresh parsley and a bright, citrusy zing.

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NUTRITION

461kcal
Protein
57.2g
Fat
16.8g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Sockeye Salmon Fillet

1/3 cup Cooked Quinoa

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, season the salmon fillet with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.

  • 8

    In a small bowl, toss the warm cooked quinoa with lemon juice, lemon zest, and fresh parsley.

  • 9

    Plate the lemon-herb quinoa alongside the roasted asparagus and top with the seared salmon fillet.

Seared Salmon Fillet with Roasted Asparagus and Lemon-Herb 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 Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon-Herb Quinoa

Pan-seared sockeye salmon paired with lemon-zested quinoa and oven-roasted asparagus, finished with a burst of fresh parsley and a bright, citrusy zing.

NUTRITION

461kcal
Protein
57.2g
Fat
16.8g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Sockeye Salmon Fillet

1/3 cup Cooked Quinoa

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, season the salmon fillet with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.

  • 8

    In a small bowl, toss the warm cooked quinoa with lemon juice, lemon zest, and fresh parsley.

  • 9

    Plate the lemon-herb quinoa alongside the roasted asparagus and top with the seared salmon fillet.