Seared Salmon with 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 Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa and Steamed Asparagus

Pan-seared wild salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

422kcal
Protein
46.6g
Fat
15.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa and cook according to package directions until fluffy, then set aside.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the quinoa and asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.

Seared Salmon with 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 Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa and Steamed Asparagus

Pan-seared wild salmon served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

422kcal
Protein
46.6g
Fat
15.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa and cook according to package directions until fluffy, then set aside.

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the quinoa and asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.