Grilled Salmon with Steamed Asparagus and Quinoa

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

Grilled Salmon with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Steamed Asparagus and Quinoa

Enjoy a light, nutrient-packed lunch featuring a perfectly grilled salmon fillet paired with tender steamed asparagus and a modest serving of quinoa. Finished with a zesty Greek yogurt dill sauce, this dish’s bright flavors and delicate textures are ideal for a clean, energizing meal.

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NUTRITION

395kcal
Protein
39.6g
Fat
17.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet (approx. 142g)

1 cup Asparagus (approx. 134g)

1/8 cup Cooked Quinoa (approx. 31g)

2 oz Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the salmon fillet with salt and pepper.

  • 3

    Grill the salmon for about 4-5 minutes per side, until it flakes easily with a fork.

  • 4

    While the salmon is grilling, steam the asparagus until tender, about 4-5 minutes.

  • 5

    Prepare the quinoa as per package instructions; measure out 1/8 cup once cooked.

  • 6

    For the dill sauce, mix the nonfat Greek yogurt with fresh dill, lemon juice, and a pinch of salt in a small bowl.

  • 7

    Plate the grilled salmon with steamed asparagus and a small serving of quinoa. Drizzle the Greek yogurt dill sauce over the salmon or serve on the side.

  • 8

    Finish with an extra squeeze of lemon if desired and serve immediately.

Grilled Salmon with Steamed Asparagus and Quinoa

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

Grilled Salmon with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Steamed Asparagus and Quinoa

Enjoy a light, nutrient-packed lunch featuring a perfectly grilled salmon fillet paired with tender steamed asparagus and a modest serving of quinoa. Finished with a zesty Greek yogurt dill sauce, this dish’s bright flavors and delicate textures are ideal for a clean, energizing meal.

NUTRITION

395kcal
Protein
39.6g
Fat
17.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet (approx. 142g)

1 cup Asparagus (approx. 134g)

1/8 cup Cooked Quinoa (approx. 31g)

2 oz Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the salmon fillet with salt and pepper.

  • 3

    Grill the salmon for about 4-5 minutes per side, until it flakes easily with a fork.

  • 4

    While the salmon is grilling, steam the asparagus until tender, about 4-5 minutes.

  • 5

    Prepare the quinoa as per package instructions; measure out 1/8 cup once cooked.

  • 6

    For the dill sauce, mix the nonfat Greek yogurt with fresh dill, lemon juice, and a pinch of salt in a small bowl.

  • 7

    Plate the grilled salmon with steamed asparagus and a small serving of quinoa. Drizzle the Greek yogurt dill sauce over the salmon or serve on the side.

  • 8

    Finish with an extra squeeze of lemon if desired and serve immediately.