Name: Creamy Tuscan Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 1 cup Asparagus spears; 2 tbsp Light coconut milk; 1 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 0.5 tsp Olive oil; 0.5 tsp Ghee; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

Creamy Tuscan Salmon with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Salmon with Roasted Asparagus

Pan-seared salmon simmered in a velvety sun-dried tomato sauce, served alongside crisp-tender roasted asparagus for a meal that feels truly indulgent.

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NUTRITION

Protein

46.8g

Fat

38.0g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Light coconut milk

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp Olive oil

0.5 tsp Ghee

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Preheat oven to 400°F and toss asparagus spears with olive oil and a pinch of the sea salt and black pepper on a baking sheet.
2
Roast the asparagus for 10-12 minutes until tender and slightly charred.
3
Season the salmon fillet with the remaining sea salt, black pepper, and dried oregano.
4
Heat ghee in a large skillet over medium-high heat and sear the salmon for 4 minutes per side until golden and cooked through.
5
Remove salmon from the pan and lower heat to medium; add minced garlic and sun-dried tomatoes, sautéing for 1 minute.
6
Stir in the light coconut milk and baby spinach, simmering until the spinach wilts and the sauce thickens slightly.
7
Return the salmon to the pan to coat with the creamy sauce and serve immediately with the roasted asparagus.