Pan-Seared Salmon with Roasted Asparagus and Garlic Zucchini

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

Pan-Seared Salmon with Roasted Asparagus and Garlic Zucchini

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Garlic Zucchini

Pan-seared salmon fillet served with roasted asparagus and garlic-sautéed zucchini, finished with a squeeze of bright, zesty lemon.

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NUTRITION

619kcal
Protein
51.8g
Fat
40.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

8.1 ounces Salmon Fillet

1 cup Asparagus Spears

1 cup Zucchini

2 teaspoons Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 4

    Season the salmon fillet with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 6

    In a separate small pan, sauté the sliced zucchini and minced garlic for 5 minutes until the zucchini is golden and softened.

  • 7

    Plate the salmon alongside the roasted asparagus and garlic zucchini, finishing the dish with a fresh squeeze of lemon juice.

Pan-Seared Salmon with Roasted Asparagus and Garlic Zucchini

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

Pan-Seared Salmon with Roasted Asparagus and Garlic Zucchini

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Garlic Zucchini

Pan-seared salmon fillet served with roasted asparagus and garlic-sautéed zucchini, finished with a squeeze of bright, zesty lemon.

NUTRITION

619kcal
Protein
51.8g
Fat
40.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

8.1 ounces Salmon Fillet

1 cup Asparagus Spears

1 cup Zucchini

2 teaspoons Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 4

    Season the salmon fillet with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 6

    In a separate small pan, sauté the sliced zucchini and minced garlic for 5 minutes until the zucchini is golden and softened.

  • 7

    Plate the salmon alongside the roasted asparagus and garlic zucchini, finishing the dish with a fresh squeeze of lemon juice.