Seared Salmon Filet with Steamed Asparagus and Lemon Zest

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

Seared Salmon Filet with Steamed Asparagus and Lemon Zest

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Lemon Zest

Pan-seared wild salmon paired with tender steamed asparagus and bright lemon zest, finished with a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
42.5g
Fat
17.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon (zested and juiced)

Pinch of sea salt and black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Plate the salmon alongside the asparagus, then top with fresh lemon zest and a squeeze of juice for a bright finish.

Seared Salmon Filet with Steamed Asparagus and Lemon Zest

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

Seared Salmon Filet with Steamed Asparagus and Lemon Zest

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Lemon Zest

Pan-seared wild salmon paired with tender steamed asparagus and bright lemon zest, finished with a sprinkle of flaky sea salt.

NUTRITION

355kcal
Protein
42.5g
Fat
17.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon (zested and juiced)

Pinch of sea salt and black pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

  • 6

    Plate the salmon alongside the asparagus, then top with fresh lemon zest and a squeeze of juice for a bright finish.