Crispy Salmon with Lemon-Herb Mizuna and Roasted Asparagus

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

Crispy Salmon with Lemon-Herb Mizuna and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Salmon with Lemon-Herb Mizuna and Roasted Asparagus

Enjoy a perfectly seared salmon fillet paired with a vibrant lemon-herb tossed mizuna salad and crisp roasted asparagus. This dish harmonizes tangy citrus notes with savory, aromatic herbs, making each bite a celebration of flavor and texture.

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NUTRITION

367kcal
Protein
36.7g
Fat
23.1g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

2 cups Mizuna Greens

1 cup Asparagus

1 tsp Olive Oil

1 Lemon wedge

1 tbsp Fresh Herbs (Dill and Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the asparagus with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, pat the salmon fillet dry and season it with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for about 3-4 minutes until the skin turns crispy, then flip and cook for another 2-3 minutes until just cooked through.

  • 5

    In a small bowl, toss the mizuna greens with lemon juice, chopped fresh herbs, a pinch of salt and pepper.

  • 6

    Plate the seared salmon alongside the roasted asparagus and a generous serving of lemon-herb mizuna.

  • 7

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

Crispy Salmon with Lemon-Herb Mizuna and Roasted Asparagus

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

Crispy Salmon with Lemon-Herb Mizuna and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Salmon with Lemon-Herb Mizuna and Roasted Asparagus

Enjoy a perfectly seared salmon fillet paired with a vibrant lemon-herb tossed mizuna salad and crisp roasted asparagus. This dish harmonizes tangy citrus notes with savory, aromatic herbs, making each bite a celebration of flavor and texture.

NUTRITION

367kcal
Protein
36.7g
Fat
23.1g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

2 cups Mizuna Greens

1 cup Asparagus

1 tsp Olive Oil

1 Lemon wedge

1 tbsp Fresh Herbs (Dill and Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the asparagus with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, pat the salmon fillet dry and season it with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for about 3-4 minutes until the skin turns crispy, then flip and cook for another 2-3 minutes until just cooked through.

  • 5

    In a small bowl, toss the mizuna greens with lemon juice, chopped fresh herbs, a pinch of salt and pepper.

  • 6

    Plate the seared salmon alongside the roasted asparagus and a generous serving of lemon-herb mizuna.

  • 7

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