Seared Salmon with Herb-Roasted Potatoes and Asparagus

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

Seared Salmon with Herb-Roasted Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Potatoes and Asparagus

Enjoy a light yet satisfying dinner featuring a perfectly seared salmon fillet paired with crisp herb-roasted baby potatoes and tender asparagus. This dish delivers a balanced blend of lean protein and vibrant vegetables, accented by fresh herbs and a zesty citrus finish that elevates its natural flavors.

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NUTRITION

485kcal
Protein
39.6g
Fat
20.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

150g Baby Potatoes

100g Asparagus

2 tbsp Fresh Herbs (Parsley, Dill)

1 tsp Olive Oil

1 tsp Lemon Juice

Sea Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Rinse and halve the baby potatoes. Toss them in 1 tsp olive oil, 1 tbsp chopped fresh herbs, sea salt, and black pepper.

  • 2

    Spread the potatoes on a baking sheet and roast in the oven for 20-25 minutes until they become golden and tender.

  • 3

    While the potatoes roast, season the salmon fillet with salt, pepper, and a squeeze of lemon juice. Let it rest for a few minutes.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 3-4 minutes until a crispy crust forms.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the fish is just cooked through but remains moist.

  • 6

    In the final 5 minutes of roasting, add the asparagus (tossed with a bit of olive oil, remaining herbs, salt, and pepper) to the baking sheet.

  • 7

    Plate the seared salmon alongside the roasted potatoes and asparagus, drizzle a little extra lemon juice over the top, and serve immediately.

Seared Salmon with Herb-Roasted Potatoes and Asparagus

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

Seared Salmon with Herb-Roasted Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Potatoes and Asparagus

Enjoy a light yet satisfying dinner featuring a perfectly seared salmon fillet paired with crisp herb-roasted baby potatoes and tender asparagus. This dish delivers a balanced blend of lean protein and vibrant vegetables, accented by fresh herbs and a zesty citrus finish that elevates its natural flavors.

NUTRITION

485kcal
Protein
39.6g
Fat
20.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

150g Baby Potatoes

100g Asparagus

2 tbsp Fresh Herbs (Parsley, Dill)

1 tsp Olive Oil

1 tsp Lemon Juice

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Rinse and halve the baby potatoes. Toss them in 1 tsp olive oil, 1 tbsp chopped fresh herbs, sea salt, and black pepper.

  • 2

    Spread the potatoes on a baking sheet and roast in the oven for 20-25 minutes until they become golden and tender.

  • 3

    While the potatoes roast, season the salmon fillet with salt, pepper, and a squeeze of lemon juice. Let it rest for a few minutes.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 3-4 minutes until a crispy crust forms.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the fish is just cooked through but remains moist.

  • 6

    In the final 5 minutes of roasting, add the asparagus (tossed with a bit of olive oil, remaining herbs, salt, and pepper) to the baking sheet.

  • 7

    Plate the seared salmon alongside the roasted potatoes and asparagus, drizzle a little extra lemon juice over the top, and serve immediately.