Seared Salmon with Roasted Cauliflower and Asparagus

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

Seared Salmon with Roasted Cauliflower and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Cauliflower and Asparagus

Pan-seared wild salmon served alongside oven-roasted cauliflower and asparagus, finished with a bright squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

394kcal
Protein
52.4g
Fat
15.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Wild Pink Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets and asparagus spears with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the cauliflower is golden and the asparagus is tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides 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 and sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque and flakes easily.

  • 7

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

Seared Salmon with Roasted Cauliflower and Asparagus

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

Seared Salmon with Roasted Cauliflower and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Cauliflower and Asparagus

Pan-seared wild salmon served alongside oven-roasted cauliflower and asparagus, finished with a bright squeeze of lemon and a touch of flaky sea salt.

NUTRITION

394kcal
Protein
52.4g
Fat
15.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Wild Pink Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets and asparagus spears with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the cauliflower is golden and the asparagus is tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides 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 and sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque and flakes easily.

  • 7

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