Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon

Pan-seared salmon fillet served with tender steamed asparagus and fresh lemon, finished with a bright and zesty citrus aroma.

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NUTRITION

478kcal
Protein
48.5g
Fat
28.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1 tablespoon Extra Virgin Olive Oil

150 grams Asparagus

1/2 Lemon

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

  • 4

    While the salmon sears, place the asparagus in a steamer basket over a pot of boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.

  • 5

    Carefully flip the salmon fillet and cook for another 2 to 3 minutes until it reaches your desired level of doneness.

  • 6

    Remove the salmon and asparagus from the heat and plate them immediately.

  • 7

    Squeeze the fresh lemon juice over the salmon and asparagus and garnish with a little extra lemon zest if desired.

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon

Pan-seared salmon fillet served with tender steamed asparagus and fresh lemon, finished with a bright and zesty citrus aroma.

NUTRITION

478kcal
Protein
48.5g
Fat
28.2g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1 tablespoon Extra Virgin Olive Oil

150 grams Asparagus

1/2 Lemon

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

  • 4

    While the salmon sears, place the asparagus in a steamer basket over a pot of boiling water and steam for 3 to 5 minutes until vibrant green and tender-crisp.

  • 5

    Carefully flip the salmon fillet and cook for another 2 to 3 minutes until it reaches your desired level of doneness.

  • 6

    Remove the salmon and asparagus from the heat and plate them immediately.

  • 7

    Squeeze the fresh lemon juice over the salmon and asparagus and garnish with a little extra lemon zest if desired.