Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Zucchini

Pan-seared wild sockeye salmon paired with oven-roasted asparagus and zucchini ribbons, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

423kcal
Protein
59.1g
Fat
17.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

9.2 oz Wild Sockeye Salmon Fillet

1 cup Asparagus spears, trimmed

1/2 medium Zucchini, sliced into ribbons

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus and zucchini ribbons with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 12-15 minutes until tender-crisp.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 2-3 minutes or until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Zucchini

Pan-seared wild sockeye salmon paired with oven-roasted asparagus and zucchini ribbons, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

423kcal
Protein
59.1g
Fat
17.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

9.2 oz Wild Sockeye Salmon Fillet

1 cup Asparagus spears, trimmed

1/2 medium Zucchini, sliced into ribbons

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus and zucchini ribbons with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 12-15 minutes until tender-crisp.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 2-3 minutes or until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.