Seared Salmon with Steamed Asparagus and Lemon

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

Seared Salmon with Steamed Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon

Pan-seared wild sockeye salmon paired with tender steamed asparagus and fresh lemon zest, finished with a bright and zesty squeeze of citrus.

Try 7 days free, then $12.99 / mo.

NUTRITION

305kcal
Protein
35.4g
Fat
15.5g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Sockeye Salmon Fillet

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Trim the woody ends off the asparagus spears.

  • 3

    Place a steamer basket in a pot with an inch of water, bring to a boil, and steam the asparagus for 3-5 minutes until tender-crisp.

  • 4

    While the asparagus steams, heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125°F for medium-rare or 145°F for fully cooked.

  • 7

    Remove the salmon and asparagus from heat.

  • 8

    Plate the salmon alongside the asparagus, drizzle with fresh lemon juice, and garnish with lemon zest if desired.

Seared Salmon with Steamed Asparagus and Lemon

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

Seared Salmon with Steamed Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon

Pan-seared wild sockeye salmon paired with tender steamed asparagus and fresh lemon zest, finished with a bright and zesty squeeze of citrus.

NUTRITION

305kcal
Protein
35.4g
Fat
15.5g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Sockeye Salmon Fillet

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Trim the woody ends off the asparagus spears.

  • 3

    Place a steamer basket in a pot with an inch of water, bring to a boil, and steam the asparagus for 3-5 minutes until tender-crisp.

  • 4

    While the asparagus steams, heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

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

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125°F for medium-rare or 145°F for fully cooked.

  • 7

    Remove the salmon and asparagus from heat.

  • 8

    Plate the salmon alongside the asparagus, drizzle with fresh lemon juice, and garnish with lemon zest if desired.