Seared Salmon Fillet with Roasted Asparagus

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

Seared Salmon Fillet with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus

Pan-seared wild sockeye salmon and oven-roasted asparagus finished with fresh lemon and a sprinkle of crunchy sea salt.

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NUTRITION

354kcal
Protein
49.2g
Fat
14.8g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

7.6 ounces Wild Sockeye Salmon Fillet

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 10 to 12 minutes until tender.

  • 4

    While the asparagus roasts, pat the salmon dry with a paper towel and season both sides with garlic powder, 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 to 5 minutes until the skin is crisp, then flip and cook for another 2 minutes until desired doneness.

  • 7

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

Seared Salmon Fillet with Roasted Asparagus

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

Seared Salmon Fillet with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus

Pan-seared wild sockeye salmon and oven-roasted asparagus finished with fresh lemon and a sprinkle of crunchy sea salt.

NUTRITION

354kcal
Protein
49.2g
Fat
14.8g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

7.6 ounces Wild Sockeye Salmon Fillet

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 10 to 12 minutes until tender.

  • 4

    While the asparagus roasts, pat the salmon dry with a paper towel and season both sides with garlic powder, 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 to 5 minutes until the skin is crisp, then flip and cook for another 2 minutes until desired doneness.

  • 7

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