Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

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

Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

Pan-seared wild salmon paired with oven-roasted asparagus and bright lemon zest, finished with a touch of cracked black pepper for a crisp, citrusy bite.

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NUTRITION

453kcal
Protein
55.4g
Fat
20.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Pink Salmon Fillet

200g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

1 tsp Lemon Zest

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with one teaspoon of olive oil, minced garlic, salt, and pepper.

  • 3

    Roast the asparagus for 12-15 minutes until they are tender and slightly charred.

  • 4

    While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes without moving it to develop a golden crust.

  • 7

    Flip the fillet carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.

  • 8

    Transfer the salmon and asparagus to a plate, then finish with a squeeze of fresh lemon juice and a sprinkle of lemon zest.

Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

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

Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

Pan-seared wild salmon paired with oven-roasted asparagus and bright lemon zest, finished with a touch of cracked black pepper for a crisp, citrusy bite.

NUTRITION

453kcal
Protein
55.4g
Fat
20.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Pink Salmon Fillet

200g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

1 tsp Lemon Zest

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with one teaspoon of olive oil, minced garlic, salt, and pepper.

  • 3

    Roast the asparagus for 12-15 minutes until they are tender and slightly charred.

  • 4

    While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes without moving it to develop a golden crust.

  • 7

    Flip the fillet carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.

  • 8

    Transfer the salmon and asparagus to a plate, then finish with a squeeze of fresh lemon juice and a sprinkle of lemon zest.