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 fillet served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

304kcal
Protein
30.8g
Fat
11.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild Atlantic Salmon

1/3 cup Cooked Quinoa

1 cup Steamed Asparagus

1/2 teaspoon Extra Virgin Olive Oil

1/2 tablespoon Lemon Juice

Pinch of sea salt and black pepper

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until 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 dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Place the cooked quinoa on a plate, top with the salmon and asparagus, and drizzle with fresh lemon juice before serving.

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 fillet served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

304kcal
Protein
30.8g
Fat
11.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild Atlantic Salmon

1/3 cup Cooked Quinoa

1 cup Steamed Asparagus

1/2 teaspoon Extra Virgin Olive Oil

1/2 tablespoon Lemon Juice

Pinch of sea salt and black pepper

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until 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 dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Place the cooked quinoa on a plate, top with the salmon and asparagus, and drizzle with fresh lemon juice before serving.