Seared Salmon Fillet with Steamed Asparagus and Quinoa

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

Seared Salmon Fillet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

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

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NUTRITION

518kcal
Protein
48.4g
Fat
20g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

3/4 cup cooked Quinoa

1 cup Asparagus spears

1 teaspoon Avocado Oil

1/2 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until light and fluffy.

  • 2

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

  • 3

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

  • 4

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 6

    Flip the fillet and cook for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Arrange the quinoa and steamed asparagus on a plate and top with the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice and garnish with fresh dill if desired.

Seared Salmon Fillet with Steamed Asparagus and Quinoa

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

Seared Salmon Fillet with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Quinoa

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

NUTRITION

518kcal
Protein
48.4g
Fat
20g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

3/4 cup cooked Quinoa

1 cup Asparagus spears

1 teaspoon Avocado Oil

1/2 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until light and fluffy.

  • 2

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

  • 3

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

  • 4

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 6

    Flip the fillet and cook for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Arrange the quinoa and steamed asparagus on a plate and top with the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice and garnish with fresh dill if desired.