Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Zucchini

Enjoy a beautifully seared wild salmon fillet paired with lightly roasted asparagus and zucchini. The dish showcases the natural flavors of fresh, lean wild salmon enhanced by a splash of lemon, accompanied by tender-crisp vegetables, perfect for a clean, protein-rich dinner.

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NUTRITION

446kcal
Protein
59.4g
Fat
11.9g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet (~227g)

1/2 cup Asparagus (~67g)

1/2 cup Zucchini (~62g)

1 Lemon wedge

Salt and Pepper to taste

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking tray, arrange the asparagus and zucchini. Lightly spray with olive oil cooking spray and season with a pinch of salt and pepper. Roast in the oven for 10-12 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel. Season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and spray lightly with olive oil cooking spray.

  • 5

    Place the salmon fillet in the skillet, skin-side down if applicable. Sear for about 3-4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes, or until the salmon reaches your desired doneness.

  • 7

    Remove the salmon from the skillet and plate it alongside the roasted vegetables.

  • 8

    Squeeze a lemon wedge over the salmon and vegetables before serving.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Zucchini

Enjoy a beautifully seared wild salmon fillet paired with lightly roasted asparagus and zucchini. The dish showcases the natural flavors of fresh, lean wild salmon enhanced by a splash of lemon, accompanied by tender-crisp vegetables, perfect for a clean, protein-rich dinner.

NUTRITION

446kcal
Protein
59.4g
Fat
11.9g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet (~227g)

1/2 cup Asparagus (~67g)

1/2 cup Zucchini (~62g)

1 Lemon wedge

Salt and Pepper to taste

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking tray, arrange the asparagus and zucchini. Lightly spray with olive oil cooking spray and season with a pinch of salt and pepper. Roast in the oven for 10-12 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel. Season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and spray lightly with olive oil cooking spray.

  • 5

    Place the salmon fillet in the skillet, skin-side down if applicable. Sear for about 3-4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes, or until the salmon reaches your desired doneness.

  • 7

    Remove the salmon from the skillet and plate it alongside the roasted vegetables.

  • 8

    Squeeze a lemon wedge over the salmon and vegetables before serving.