Name: Herb-Crusted Salmon with Quinoa and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 cup Grape tomatoes; 1 tsp Extra virgin olive oil; 1 tsp Fresh parsley; 1 tsp Fresh dill; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Herb-Crusted Salmon with Quinoa and Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Quinoa and Roasted Asparagus

Roasted salmon fillet topped with a fragrant herb crust, served over fluffy quinoa with charred asparagus and grape tomatoes.

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NUTRITION

Protein

43.1g

Fat

28.4g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Grape tomatoes

1 tsp Extra virgin olive oil

1 tsp Fresh parsley

1 tsp Fresh dill

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Place trimmed asparagus and grape tomatoes on the sheet, tossing with 0.5 tsp oil and half of the salt and pepper.
3
Place salmon on the other side of the sheet, brush with remaining oil and lemon juice, then press chopped parsley and dill onto the top.
4
Season the salmon with the remaining salt and pepper then roast for 12-15 minutes until the fish flakes easily.
5
Serve the herb-crusted salmon and roasted vegetables over a bed of warm, fluffy quinoa.