Pan-Seared Sockeye Salmon with Roasted Asparagus

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

Pan-Seared Sockeye Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sockeye Salmon with Roasted Asparagus

Experience the delightful union of perfectly pan-seared sockeye salmon and crisp roasted asparagus, accented with a hint of zesty lemon and a drizzle of extra virgin olive oil. This dish captures a balance of savory flavors and fresh textures, making it an ideal option for a satisfying meal that fuels both body and soul.

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NUTRITION

351kcal
Protein
33.1g
Fat
19.3g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

5 oz Sockeye Salmon Fillet

1 cup Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the asparagus and trim the woody ends, then toss with 1 teaspoon of olive oil, salt, and black pepper.

  • 3

    Spread the asparagus on a baking sheet in a single layer and roast in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, season the sockeye salmon fillet on both sides with salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Once shimmering, place the salmon skin-side down, cooking for 3-4 minutes until the skin is crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes, or until the salmon is cooked to your desired doneness.

  • 7

    Drizzle the cooked salmon with lemon juice and serve immediately alongside the roasted asparagus.

Pan-Seared Sockeye Salmon with Roasted Asparagus

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

Pan-Seared Sockeye Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sockeye Salmon with Roasted Asparagus

Experience the delightful union of perfectly pan-seared sockeye salmon and crisp roasted asparagus, accented with a hint of zesty lemon and a drizzle of extra virgin olive oil. This dish captures a balance of savory flavors and fresh textures, making it an ideal option for a satisfying meal that fuels both body and soul.

NUTRITION

351kcal
Protein
33.1g
Fat
19.3g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

5 oz Sockeye Salmon Fillet

1 cup Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the asparagus and trim the woody ends, then toss with 1 teaspoon of olive oil, salt, and black pepper.

  • 3

    Spread the asparagus on a baking sheet in a single layer and roast in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, season the sockeye salmon fillet on both sides with salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Once shimmering, place the salmon skin-side down, cooking for 3-4 minutes until the skin is crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes, or until the salmon is cooked to your desired doneness.

  • 7

    Drizzle the cooked salmon with lemon juice and serve immediately alongside the roasted asparagus.