Name: Seared Salmon with Herb-Quinoa Pilaf and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 0.5 cup cooked Quinoa; 1 cup Asparagus spears; 1 tbsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 2 tbsp Fresh Parsley, chopped; 1 tbsp Lemon Juice

Seared Salmon with Herb-Quinoa Pilaf and Steamed Asparagus

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Quinoa Pilaf and Steamed Asparagus

Pan-seared salmon served over a fluffy quinoa pilaf with fresh herbs and tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

38.6g

Fat

37.4g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.5 cup cooked Quinoa

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

2 tbsp Fresh Parsley, chopped

1 tbsp Lemon Juice

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PREPARATION

1
Prepare the asparagus by trimming the woody ends and steaming over boiling water for 4-5 minutes until tender-crisp.
2
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
3
Heat half of the olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
5
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
6
In a separate small pan, heat the remaining olive oil and sauté the minced garlic for 30 seconds until fragrant.
7
Add the cooked quinoa and chopped parsley to the garlic oil, tossing until warmed through and well-combined.
8
Plate the herb-quinoa pilaf alongside the steamed asparagus and seared salmon.
9
Drizzle the entire dish with fresh lemon juice before serving.