Seared Salmon 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 with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

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

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
39.7g
Fat
14.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Asparagus

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water until the liquid is absorbed and the grain is fluffy.

  • 2

    Trim the woody ends from the asparagus and steam over boiling water for 3 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque throughout.

  • 7

    Serve the salmon over the quinoa and asparagus, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Quinoa

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

NUTRITION

369kcal
Protein
39.7g
Fat
14.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/3 cup Cooked Quinoa

1 cup Asparagus

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water until the liquid is absorbed and the grain is fluffy.

  • 2

    Trim the woody ends from the asparagus and steam over boiling water for 3 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque throughout.

  • 7

    Serve the salmon over the quinoa and asparagus, finishing the dish with a fresh squeeze of lemon juice.