Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

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 Zest

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

Pan-seared salmon fillet served alongside garlic-roasted asparagus and bright lemon zest, featuring a perfectly crispy skin.

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NUTRITION

494kcal
Protein
40.5g
Fat
33.4g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, zested and juiced

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with one teaspoon of olive oil, minced garlic, salt, and pepper directly on the baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin makes full contact with the pan.

  • 7

    Sear for 4-5 minutes until the skin is golden and crisp, then carefully flip and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

  • 8

    Remove the salmon and asparagus from heat, plate them together, and immediately garnish with fresh lemon zest and a squeeze of the lemon juice.

Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

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 Zest

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon Zest

Pan-seared salmon fillet served alongside garlic-roasted asparagus and bright lemon zest, featuring a perfectly crispy skin.

NUTRITION

494kcal
Protein
40.5g
Fat
33.4g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, zested and juiced

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with one teaspoon of olive oil, minced garlic, salt, and pepper directly on the baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin makes full contact with the pan.

  • 7

    Sear for 4-5 minutes until the skin is golden and crisp, then carefully flip and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

  • 8

    Remove the salmon and asparagus from heat, plate them together, and immediately garnish with fresh lemon zest and a squeeze of the lemon juice.