Grilled 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.

Grilled Salmon Fillet with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Roasted Asparagus and Zucchini

Savor a light yet satisfying dinner with a perfectly grilled salmon fillet, complemented by tender roasted asparagus and zucchini. This dish offers vibrant flavors, a hint of lemon, and a beautifully balanced profile that’s both nutritious and delicious.

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NUTRITION

477kcal
Protein
44.7g
Fat
32.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100 g Asparagus

1 medium Zucchini

1 tbsp Extra Virgin Olive Oil

1 Lemon wedge

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (205°C) for the vegetables.

  • 2

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

  • 3

    Lightly coat a baking sheet with half of the olive oil. Toss the asparagus and sliced zucchini (cut into rounds or spears) with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables in a single layer on the baking sheet and place in the preheated oven. Roast for about 12-15 minutes until tender and slightly charred at the edges.

  • 5

    While the vegetables roast, grill the salmon for about 6-8 minutes per side, until it flakes easily with a fork.

  • 6

    Plate the grilled salmon alongside the roasted vegetables and garnish with a lemon wedge. Squeeze fresh lemon juice over the salmon before serving for an extra burst of flavor.

Grilled 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.

Grilled Salmon Fillet with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Roasted Asparagus and Zucchini

Savor a light yet satisfying dinner with a perfectly grilled salmon fillet, complemented by tender roasted asparagus and zucchini. This dish offers vibrant flavors, a hint of lemon, and a beautifully balanced profile that’s both nutritious and delicious.

NUTRITION

477kcal
Protein
44.7g
Fat
32.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100 g Asparagus

1 medium Zucchini

1 tbsp Extra Virgin Olive Oil

1 Lemon wedge

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (205°C) for the vegetables.

  • 2

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

  • 3

    Lightly coat a baking sheet with half of the olive oil. Toss the asparagus and sliced zucchini (cut into rounds or spears) with the remaining olive oil, salt, and pepper.

  • 4

    Spread the vegetables in a single layer on the baking sheet and place in the preheated oven. Roast for about 12-15 minutes until tender and slightly charred at the edges.

  • 5

    While the vegetables roast, grill the salmon for about 6-8 minutes per side, until it flakes easily with a fork.

  • 6

    Plate the grilled salmon alongside the roasted vegetables and garnish with a lemon wedge. Squeeze fresh lemon juice over the salmon before serving for an extra burst of flavor.