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

Golden pan-seared salmon served with tender roasted asparagus and bright lemon zest, finished with a sprinkle of flaky sea salt.

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NUTRITION

414kcal
Protein
38.9g
Fat
24.8g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

200g Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon (zested and juiced)

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Snap the woody ends off the asparagus and place the spears on a baking sheet.

  • 3

    Drizzle the asparagus with half of the olive oil and toss with minced garlic, sea salt, and black pepper.

  • 4

    Roast the asparagus for 10-12 minutes until tender but still retaining a slight snap.

  • 5

    While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 8

    Sear for 4-5 minutes until the skin is perfectly crispy, then flip and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 9

    Remove from heat and let the salmon rest for a minute.

  • 10

    Serve the salmon alongside the roasted asparagus, topping everything with fresh lemon zest and a bright squeeze of 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

Golden pan-seared salmon served with tender roasted asparagus and bright lemon zest, finished with a sprinkle of flaky sea salt.

NUTRITION

414kcal
Protein
38.9g
Fat
24.8g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

200g Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon (zested and juiced)

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Snap the woody ends off the asparagus and place the spears on a baking sheet.

  • 3

    Drizzle the asparagus with half of the olive oil and toss with minced garlic, sea salt, and black pepper.

  • 4

    Roast the asparagus for 10-12 minutes until tender but still retaining a slight snap.

  • 5

    While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 8

    Sear for 4-5 minutes until the skin is perfectly crispy, then flip and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 9

    Remove from heat and let the salmon rest for a minute.

  • 10

    Serve the salmon alongside the roasted asparagus, topping everything with fresh lemon zest and a bright squeeze of lemon juice.