Seared Salmon with Sautéed Asparagus and Zucchini Noodles

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

Seared Salmon with Sautéed Asparagus and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Sautéed Asparagus and Zucchini Noodles

A light yet satisfying dinner featuring succulent wild salmon seared to perfection, paired with crisp asparagus and refreshing zucchini noodles. Enhanced with a drizzle of olive oil and a squeeze of lemon, this dish is both low-carb and anti-inflammatory, making it a nourishing choice for clean eating.

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NUTRITION

324kcal
Protein
37.6g
Fat
15g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

4 Asparagus Spears

1 cup Zucchini Noodles

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the salmon fillet skin-side down in the skillet and sear for about 3-4 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 3-4 minutes until the salmon is cooked through but still moist.

  • 5

    In another skillet, lightly sauté the asparagus spears over medium heat for 2-3 minutes until tender-crisp.

  • 6

    Add the zucchini noodles to the skillet and sauté with the asparagus for an additional 1-2 minutes. Avoid overcooking to maintain their fresh texture.

  • 7

    Plate the salmon alongside the vegetable medley, and garnish with a fresh lemon wedge. Squeeze the lemon over the top before serving.

Seared Salmon with Sautéed Asparagus and Zucchini Noodles

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

Seared Salmon with Sautéed Asparagus and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Sautéed Asparagus and Zucchini Noodles

A light yet satisfying dinner featuring succulent wild salmon seared to perfection, paired with crisp asparagus and refreshing zucchini noodles. Enhanced with a drizzle of olive oil and a squeeze of lemon, this dish is both low-carb and anti-inflammatory, making it a nourishing choice for clean eating.

NUTRITION

324kcal
Protein
37.6g
Fat
15g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

4 Asparagus Spears

1 cup Zucchini Noodles

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the salmon fillet skin-side down in the skillet and sear for about 3-4 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for an additional 3-4 minutes until the salmon is cooked through but still moist.

  • 5

    In another skillet, lightly sauté the asparagus spears over medium heat for 2-3 minutes until tender-crisp.

  • 6

    Add the zucchini noodles to the skillet and sauté with the asparagus for an additional 1-2 minutes. Avoid overcooking to maintain their fresh texture.

  • 7

    Plate the salmon alongside the vegetable medley, and garnish with a fresh lemon wedge. Squeeze the lemon over the top before serving.