Seared Salmon with Roasted Asparagus and Zucchini

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

Seared Salmon with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Zucchini

Pan-seared salmon served with roasted asparagus and zucchini, finished with a squeeze of lemon and fragrant toasted garlic.

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NUTRITION

390kcal
Protein
33.7g
Fat
23.2g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus

1 medium Zucchini

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and slice the zucchini into half-moons.

  • 3

    Toss the vegetables with half the olive oil, minced garlic, salt, and pepper on the baking sheet.

  • 4

    Roast the vegetables for 12 to 15 minutes until they are tender and slightly browned.

  • 5

    While vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is flaky.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.

Seared Salmon with Roasted Asparagus and Zucchini

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

Seared Salmon with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Zucchini

Pan-seared salmon served with roasted asparagus and zucchini, finished with a squeeze of lemon and fragrant toasted garlic.

NUTRITION

390kcal
Protein
33.7g
Fat
23.2g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus

1 medium Zucchini

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and slice the zucchini into half-moons.

  • 3

    Toss the vegetables with half the olive oil, minced garlic, salt, and pepper on the baking sheet.

  • 4

    Roast the vegetables for 12 to 15 minutes until they are tender and slightly browned.

  • 5

    While vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is flaky.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.