Seared Salmon Fillet with Roasted Asparagus and Lemon

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon

Pan-seared wild salmon served with garlic-roasted asparagus and fresh lemon, featuring perfectly tender-crisp spears.

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NUTRITION

324kcal
Protein
37.5g
Fat
15.6g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Asparagus

1 tsp Extra Virgin Olive Oil

1/2 medium Lemon

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and the minced garlic on the baking sheet.

  • 3

    Roast the asparagus for 12 to 15 minutes until they are tender-crisp.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Carefully flip the fillet and cook for an additional 3 to 4 minutes until the salmon is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice and a sprinkle of lemon zest.

Seared Salmon Fillet with Roasted Asparagus and Lemon

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon

Pan-seared wild salmon served with garlic-roasted asparagus and fresh lemon, featuring perfectly tender-crisp spears.

NUTRITION

324kcal
Protein
37.5g
Fat
15.6g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Asparagus

1 tsp Extra Virgin Olive Oil

1/2 medium Lemon

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and the minced garlic on the baking sheet.

  • 3

    Roast the asparagus for 12 to 15 minutes until they are tender-crisp.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Carefully flip the fillet and cook for an additional 3 to 4 minutes until the salmon is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice and a sprinkle of lemon zest.