Seared Salmon with Lemon-Garlic 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 Lemon-Garlic Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon-Garlic Quinoa and Steamed Asparagus

Pan-seared salmon fillet served over zesty lemon-garlic orzo with tender steamed asparagus, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

502kcal
Protein
40.7g
Fat
25.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Atlantic Salmon Fillet

30 grams Orzo Pasta

1 cup Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Bring a small pot of salted water to a boil and cook the orzo pasta until al dente, then drain and set aside.

  • 2

    While the pasta cooks, trim the woody ends off the asparagus and steam them for 4-6 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crisp.

  • 5

    Flip the salmon carefully and cook for another 3 minutes or until the internal temperature reaches 145°F.

  • 6

    In the same pot used for the pasta, toss the cooked orzo with minced garlic, lemon juice, and a splash of pasta water over low heat until fragrant.

  • 7

    Plate the lemon-garlic orzo alongside the steamed asparagus and top with the seared salmon fillet.

Seared Salmon with Lemon-Garlic 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 Lemon-Garlic Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon-Garlic Quinoa and Steamed Asparagus

Pan-seared salmon fillet served over zesty lemon-garlic orzo with tender steamed asparagus, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

502kcal
Protein
40.7g
Fat
25.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Atlantic Salmon Fillet

30 grams Orzo Pasta

1 cup Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Bring a small pot of salted water to a boil and cook the orzo pasta until al dente, then drain and set aside.

  • 2

    While the pasta cooks, trim the woody ends off the asparagus and steam them for 4-6 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crisp.

  • 5

    Flip the salmon carefully and cook for another 3 minutes or until the internal temperature reaches 145°F.

  • 6

    In the same pot used for the pasta, toss the cooked orzo with minced garlic, lemon juice, and a splash of pasta water over low heat until fragrant.

  • 7

    Plate the lemon-garlic orzo alongside the steamed asparagus and top with the seared salmon fillet.