Pan-Seared Salmon with Herb-Roasted Vegetables and Toasted Walnuts

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

Pan-Seared Salmon with Herb-Roasted Vegetables and Toasted Walnuts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb-Roasted Vegetables and Toasted Walnuts

Wild-caught salmon seared until golden, served alongside herb-roasted asparagus and tomatoes with a finish of crunchy toasted walnuts.

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NUTRITION

457kcal
Protein
42.2g
Fat
27.6g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1 cup Asparagus spears

1/2 cup Cherry tomatoes

1 tbsp Chopped walnuts

2 tsp Extra virgin olive oil

1 clove Garlic, minced

1 tbsp Fresh lemon juice

Fresh rosemary and thyme to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with cherry tomatoes, one teaspoon of olive oil, minced garlic, and fresh herbs.

  • 3

    Roast the vegetables for 12-15 minutes until the asparagus is tender and tomatoes have slightly burst.

  • 4

    While vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then place it skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 7

    In a small dry pan, lightly toast the walnut pieces over medium heat for 2-3 minutes until fragrant.

  • 8

    Plate the salmon alongside the roasted vegetables, drizzle with fresh lemon juice, and top with the toasted walnuts.

Pan-Seared Salmon with Herb-Roasted Vegetables and Toasted Walnuts

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

Pan-Seared Salmon with Herb-Roasted Vegetables and Toasted Walnuts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb-Roasted Vegetables and Toasted Walnuts

Wild-caught salmon seared until golden, served alongside herb-roasted asparagus and tomatoes with a finish of crunchy toasted walnuts.

NUTRITION

457kcal
Protein
42.2g
Fat
27.6g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1 cup Asparagus spears

1/2 cup Cherry tomatoes

1 tbsp Chopped walnuts

2 tsp Extra virgin olive oil

1 clove Garlic, minced

1 tbsp Fresh lemon juice

Fresh rosemary and thyme to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with cherry tomatoes, one teaspoon of olive oil, minced garlic, and fresh herbs.

  • 3

    Roast the vegetables for 12-15 minutes until the asparagus is tender and tomatoes have slightly burst.

  • 4

    While vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then place it skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 7

    In a small dry pan, lightly toast the walnut pieces over medium heat for 2-3 minutes until fragrant.

  • 8

    Plate the salmon alongside the roasted vegetables, drizzle with fresh lemon juice, and top with the toasted walnuts.