Grilled Salmon with Creamy Avocado Salsa and Roasted Asparagus

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

Grilled Salmon with Creamy Avocado Salsa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Creamy Avocado Salsa and Roasted Asparagus

Grilled wild salmon topped with a creamy avocado salsa and served with roasted asparagus spears, finished with a touch of smoky charred edges.

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NUTRITION

539kcal
Protein
38.9g
Fat
36.4g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1 cup Asparagus spears

1/2 Avocado

1 tsp Extra Virgin Olive Oil

1/2 Roma Tomato

1 tbsp Red Onion

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan to medium-high heat.

  • 2

    Trim the woody ends off the asparagus and toss the spears with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus in the oven for 12-15 minutes until tender and slightly browned.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Place the salmon on the grill and cook for 4-5 minutes per side until the internal temperature reaches 145°F and the fish is opaque.

  • 6

    While the salmon and asparagus cook, finely dice the avocado, tomato, and red onion.

  • 7

    Combine the diced vegetables in a small bowl with lime juice and a sprinkle of fresh cilantro if desired.

  • 8

    Plate the grilled salmon alongside the roasted asparagus and top the fish with a generous portion of the avocado salsa.

Grilled Salmon with Creamy Avocado Salsa and Roasted Asparagus

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

Grilled Salmon with Creamy Avocado Salsa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Creamy Avocado Salsa and Roasted Asparagus

Grilled wild salmon topped with a creamy avocado salsa and served with roasted asparagus spears, finished with a touch of smoky charred edges.

NUTRITION

539kcal
Protein
38.9g
Fat
36.4g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1 cup Asparagus spears

1/2 Avocado

1 tsp Extra Virgin Olive Oil

1/2 Roma Tomato

1 tbsp Red Onion

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan to medium-high heat.

  • 2

    Trim the woody ends off the asparagus and toss the spears with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus in the oven for 12-15 minutes until tender and slightly browned.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Place the salmon on the grill and cook for 4-5 minutes per side until the internal temperature reaches 145°F and the fish is opaque.

  • 6

    While the salmon and asparagus cook, finely dice the avocado, tomato, and red onion.

  • 7

    Combine the diced vegetables in a small bowl with lime juice and a sprinkle of fresh cilantro if desired.

  • 8

    Plate the grilled salmon alongside the roasted asparagus and top the fish with a generous portion of the avocado salsa.