Pan-Seared Salmon with Roasted Asparagus and Blistered Tomatoes

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 Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Blistered Tomatoes

Pan-seared salmon fillet served over a bed of wilted spinach with roasted asparagus and blistered cherry tomatoes that burst with juicy sweetness in every bite.

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NUTRITION

572kcal
Protein
47.4g
Fat
37.8g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 cup Cherry tomatoes

2 cup Baby spinach

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

  • 3

    Drizzle the vegetables with 1 teaspoon of olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

  • 4

    Roast the vegetables in the oven for 12 to 15 minutes until the asparagus is tender and the tomatoes have slightly collapsed and blistered.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.

  • 6

    Heat the remaining 1 teaspoon of olive oil in a medium non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden-brown crust forms, then carefully flip the fillet.

  • 8

    Cook for an additional 3 to 4 minutes on the second side until the salmon is opaque and flakes easily with a fork.

  • 9

    During the last 60 seconds of cooking, add the baby spinach directly to the skillet with the salmon, tossing gently until it just begins to wilt.

  • 10

    Arrange the wilted spinach on a plate, top with the seared salmon, and serve with the roasted asparagus and tomatoes and a fresh squeeze of lemon juice.

Pan-Seared Salmon with Roasted Asparagus and Blistered Tomatoes

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 Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Blistered Tomatoes

Pan-seared salmon fillet served over a bed of wilted spinach with roasted asparagus and blistered cherry tomatoes that burst with juicy sweetness in every bite.

NUTRITION

572kcal
Protein
47.4g
Fat
37.8g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 cup Cherry tomatoes

2 cup Baby spinach

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

  • 3

    Drizzle the vegetables with 1 teaspoon of olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

  • 4

    Roast the vegetables in the oven for 12 to 15 minutes until the asparagus is tender and the tomatoes have slightly collapsed and blistered.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.

  • 6

    Heat the remaining 1 teaspoon of olive oil in a medium non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden-brown crust forms, then carefully flip the fillet.

  • 8

    Cook for an additional 3 to 4 minutes on the second side until the salmon is opaque and flakes easily with a fork.

  • 9

    During the last 60 seconds of cooking, add the baby spinach directly to the skillet with the salmon, tossing gently until it just begins to wilt.

  • 10

    Arrange the wilted spinach on a plate, top with the seared salmon, and serve with the roasted asparagus and tomatoes and a fresh squeeze of lemon juice.