Pan-Seared Salmon with Crispy Oven Fries

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

Pan-Seared Salmon with Crispy Oven Fries

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Crispy Oven Fries

Pan-seared wild salmon paired with golden oven-baked potato wedges and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

337kcal
Protein
16.9g
Fat
16.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Wild Atlantic Salmon

150 grams Russet Potato

2 teaspoons Extra Virgin Olive Oil

100 grams Asparagus

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the russet potato into thin wedges, toss with 1 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until golden and crispy.

  • 4

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

  • 5

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 2-3 minutes until just opaque.

  • 7

    Steam or lightly sauté the asparagus in the final 5 minutes of cooking time.

  • 8

    Plate the salmon alongside the crispy oven fries and asparagus, serving with a fresh lemon wedge if desired.

Pan-Seared Salmon with Crispy Oven Fries

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

Pan-Seared Salmon with Crispy Oven Fries

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Crispy Oven Fries

Pan-seared wild salmon paired with golden oven-baked potato wedges and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

337kcal
Protein
16.9g
Fat
16.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Wild Atlantic Salmon

150 grams Russet Potato

2 teaspoons Extra Virgin Olive Oil

100 grams Asparagus

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the russet potato into thin wedges, toss with 1 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until golden and crispy.

  • 4

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

  • 5

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 2-3 minutes until just opaque.

  • 7

    Steam or lightly sauté the asparagus in the final 5 minutes of cooking time.

  • 8

    Plate the salmon alongside the crispy oven fries and asparagus, serving with a fresh lemon wedge if desired.