Seared Salmon with Roasted Asparagus and Lemon

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

Seared Salmon with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon

Enjoy a vibrant plate featuring a succulent seared wild sockeye salmon fillet, perfectly balanced with tender roasted asparagus spears drizzled with a hint of extra virgin olive oil and bright lemon. This dish brings together smoky, savory, and citrusy notes, making it a delicious yet light evening meal.

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NUTRITION

264kcal
Protein
32.3g
Fat
9.8g
Carbs
5g

SERVINGS

1 serving

INGREDIENTS

150 grams Wild Sockeye Salmon Fillet

6 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the salmon fillet generously with salt and pepper.

  • 2

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

  • 3

    Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until the salmon is just cooked through but still moist in the center.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus spears lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Spread the asparagus on a baking sheet and roast for 6-8 minutes until tender but still crispy.

  • 7

    Squeeze fresh lemon over the seared salmon and roasted asparagus before serving.

  • 8

    Plate the salmon alongside the asparagus, and garnish with the lemon wedge for an extra burst of citrus.

Seared Salmon with Roasted Asparagus and Lemon

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

Seared Salmon with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon

Enjoy a vibrant plate featuring a succulent seared wild sockeye salmon fillet, perfectly balanced with tender roasted asparagus spears drizzled with a hint of extra virgin olive oil and bright lemon. This dish brings together smoky, savory, and citrusy notes, making it a delicious yet light evening meal.

NUTRITION

264kcal
Protein
32.3g
Fat
9.8g
Carbs
5g

SERVINGS

1 serving

INGREDIENTS

150 grams Wild Sockeye Salmon Fillet

6 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

Salt and Pepper to taste

PREPARATION

  • 1

    Season the salmon fillet generously with salt and pepper.

  • 2

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

  • 3

    Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until the salmon is just cooked through but still moist in the center.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus spears lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 6

    Spread the asparagus on a baking sheet and roast for 6-8 minutes until tender but still crispy.

  • 7

    Squeeze fresh lemon over the seared salmon and roasted asparagus before serving.

  • 8

    Plate the salmon alongside the asparagus, and garnish with the lemon wedge for an extra burst of citrus.