Seared Salmon with Roasted Asparagus and Zucchini

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

Seared Salmon with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Zucchini

Enjoy perfectly seared salmon paired with tender roasted asparagus and zucchini, lightly drizzled with olive oil and seasoned to perfection. This dish offers a balanced profile, bringing robust flavors and a satisfying texture that makes for an elegant yet simple dinner option.

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NUTRITION

310kcal
Protein
35.5g
Fat
16.9g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 medium Zucchini

1/2 tsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Rinse the asparagus and zucchini. Trim the woody ends of the asparagus and slice the zucchini into half-moon pieces.

  • 3

    Toss the asparagus and zucchini with a half teaspoon of olive oil, a pinch of salt, pepper, and garlic powder on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 10-12 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, season the salmon fillet with a pinch of salt, black pepper, and a light dusting of garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes, depending on the thickness, until the salmon is just cooked through.

  • 8

    Plate the seared salmon alongside the roasted asparagus and zucchini. Serve immediately while hot and enjoy.

Seared Salmon with Roasted Asparagus and Zucchini

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

Seared Salmon with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Zucchini

Enjoy perfectly seared salmon paired with tender roasted asparagus and zucchini, lightly drizzled with olive oil and seasoned to perfection. This dish offers a balanced profile, bringing robust flavors and a satisfying texture that makes for an elegant yet simple dinner option.

NUTRITION

310kcal
Protein
35.5g
Fat
16.9g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 medium Zucchini

1/2 tsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Rinse the asparagus and zucchini. Trim the woody ends of the asparagus and slice the zucchini into half-moon pieces.

  • 3

    Toss the asparagus and zucchini with a half teaspoon of olive oil, a pinch of salt, pepper, and garlic powder on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 10-12 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, season the salmon fillet with a pinch of salt, black pepper, and a light dusting of garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes, depending on the thickness, until the salmon is just cooked through.

  • 8

    Plate the seared salmon alongside the roasted asparagus and zucchini. Serve immediately while hot and enjoy.