Herb-Crusted Pan Seared Salmon with Lemon

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

Herb-Crusted Pan Seared Salmon with Lemon

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Lemon

Savor the delightful aroma of freshly seared salmon adorned with a light herb and almond flour crust, accentuated by a squeeze of tangy lemon. This dish combines the richness of a perfectly pan-seared salmon fillet with the bright, fresh flavor of lemon and the crunch of a subtle herb crust, served alongside tender asparagus for a balanced, satisfying meal.

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NUTRITION

345kcal
Protein
38.2g
Fat
21.2g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tbsp Almond Flour

1 Lemon Wedge

1 cup Asparagus

1 tsp Olive Oil

1 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides lightly with salt and pepper.

  • 2

    In a shallow dish, combine almond flour with dried thyme. Lightly press the salmon onto the mixture to form a thin crust.

  • 3

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

  • 4

    Place the salmon skin-side down (if applicable) in the skillet and cook for 3-4 minutes until the crust is golden. Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness.

  • 5

    While the salmon cooks, steam or lightly sauté the asparagus until tender but still crisp.

  • 6

    Plate the salmon alongside the asparagus, and finish with a squeeze of fresh lemon juice over the top. Serve immediately.

Herb-Crusted Pan Seared Salmon with Lemon

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

Herb-Crusted Pan Seared Salmon with Lemon

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Lemon

Savor the delightful aroma of freshly seared salmon adorned with a light herb and almond flour crust, accentuated by a squeeze of tangy lemon. This dish combines the richness of a perfectly pan-seared salmon fillet with the bright, fresh flavor of lemon and the crunch of a subtle herb crust, served alongside tender asparagus for a balanced, satisfying meal.

NUTRITION

345kcal
Protein
38.2g
Fat
21.2g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tbsp Almond Flour

1 Lemon Wedge

1 cup Asparagus

1 tsp Olive Oil

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides lightly with salt and pepper.

  • 2

    In a shallow dish, combine almond flour with dried thyme. Lightly press the salmon onto the mixture to form a thin crust.

  • 3

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

  • 4

    Place the salmon skin-side down (if applicable) in the skillet and cook for 3-4 minutes until the crust is golden. Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness.

  • 5

    While the salmon cooks, steam or lightly sauté the asparagus until tender but still crisp.

  • 6

    Plate the salmon alongside the asparagus, and finish with a squeeze of fresh lemon juice over the top. Serve immediately.