Golden Pan-Seared Salmon with Roasted Asparagus

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

Golden Pan-Seared Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Salmon with Roasted Asparagus

Pan-seared salmon fillet featuring a crispy skin served alongside oven-roasted asparagus spears finished with a bright squeeze of fresh lemon.

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NUTRITION

502kcal
Protein
41.7g
Fat
33.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus spears and toss them on the baking sheet with the extra virgin olive oil and half of the sea salt and black pepper.

  • 3

    Roast the asparagus for 12-15 minutes until they are tender and the tips are slightly charred.

  • 4

    While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure the best sear.

  • 5

    Season both sides of the salmon with the remaining sea salt, black pepper, and the garlic powder.

  • 6

    Heat the ghee in a heavy-bottomed skillet over medium-high heat until it is shimmering and hot.

  • 7

    Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds; sear for 4-5 minutes until the skin is golden and crispy.

  • 8

    Carefully flip the salmon and cook for another 2-3 minutes until opaque, then serve immediately with the roasted asparagus and a vibrant squeeze of fresh lemon.

Golden Pan-Seared Salmon with Roasted Asparagus

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

Golden Pan-Seared Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Salmon with Roasted Asparagus

Pan-seared salmon fillet featuring a crispy skin served alongside oven-roasted asparagus spears finished with a bright squeeze of fresh lemon.

NUTRITION

502kcal
Protein
41.7g
Fat
33.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus spears and toss them on the baking sheet with the extra virgin olive oil and half of the sea salt and black pepper.

  • 3

    Roast the asparagus for 12-15 minutes until they are tender and the tips are slightly charred.

  • 4

    While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure the best sear.

  • 5

    Season both sides of the salmon with the remaining sea salt, black pepper, and the garlic powder.

  • 6

    Heat the ghee in a heavy-bottomed skillet over medium-high heat until it is shimmering and hot.

  • 7

    Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds; sear for 4-5 minutes until the skin is golden and crispy.

  • 8

    Carefully flip the salmon and cook for another 2-3 minutes until opaque, then serve immediately with the roasted asparagus and a vibrant squeeze of fresh lemon.