Name: Pan-Seared Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild-caught salmon fillet; 1.5 cup Fresh asparagus spears; 0.5 tbsp Extra virgin olive oil; 0.25 cup Cooked white quinoa; 1 tsp Lemon zest; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Pan-Seared Salmon with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus

Pan-seared wild salmon served over a bed of fluffy quinoa with crispy roasted asparagus spears finished with a bright squeeze of fresh lemon.

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NUTRITION

Protein

49.4g

Fat

21g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

1.5 cup Fresh asparagus spears

0.5 tbsp Extra virgin olive oil

0.25 cup Cooked white quinoa

1 tsp Lemon zest

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss asparagus with half the olive oil, minced garlic, and a pinch of the salt and pepper on the prepared sheet.
3
Roast asparagus for 10-12 minutes until tender and slightly charred.
4
Pat salmon dry with a paper towel and season with the remaining salt, pepper, and lemon zest.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Sear salmon skin-side down for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 more minutes until just opaque.
7
Plate the warm quinoa, top with roasted asparagus and salmon, and finish with a drizzle of fresh lemon juice.