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 salmon fillet served with oven-roasted cauliflower and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

329kcal
Protein
37.7g
Fat
15.7g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Cauliflower florets

5 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets and asparagus spears with half of the olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    While the vegetables roast, season the salmon fillet with a pinch of 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 skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is golden and cooked to your desired doneness.

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

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 salmon fillet served with oven-roasted cauliflower and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

329kcal
Protein
37.7g
Fat
15.7g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Cauliflower florets

5 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets and asparagus spears with half of the olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    While the vegetables roast, season the salmon fillet with a pinch of 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 skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is golden and cooked to your desired doneness.

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.