Name: Seared Salmon Fillet with Roasted Asparagus and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 ounces Sockeye Salmon Fillet; 1 cup Asparagus Spears; 1 cup Sliced Zucchini; 0.5 teaspoon Olive Oil; 2 teaspoons Lemon Juice

Seared 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Zucchini

Pan-seared sockeye salmon served with oven-roasted asparagus and zucchini, finished with a bright squeeze of fresh lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.6g

Fat

14.2g

Carbs

7.7g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Sockeye Salmon Fillet

1 cup Asparagus Spears

1 cup Sliced Zucchini

0.5 teaspoon Olive Oil

2 teaspoons Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
Trim the woody ends of the asparagus and slice the zucchini into rounds.
3
Toss the vegetables with half of the olive oil and a pinch of salt and pepper.
4
Spread vegetables on a baking sheet and roast for 12-15 minutes until tender.
5
Season the salmon fillet with salt and pepper.
6
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
7
Place the salmon in the skillet and sear for 4-5 minutes until the exterior is golden and crisp.
8
Flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily.
9
Serve the salmon immediately with the roasted vegetables and a fresh squeeze of lemon.