Seared Salmon Fillet with Steamed Asparagus and Lemon

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

Seared Salmon Fillet with Steamed Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon

Pan-seared wild sockeye salmon paired with tender steamed asparagus and fresh lemon, finished with a sprinkle of flaky sea salt.

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NUTRITION

387kcal
Protein
54.3g
Fat
15.7g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Sockeye Salmon fillet

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon juice and zest

Pinch of sea salt and black pepper

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon sears, place asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 6

    Transfer the salmon and asparagus to a plate, then finish with a squeeze of fresh lemon juice and a sprinkle of lemon zest.

Seared Salmon Fillet with Steamed Asparagus and Lemon

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

Seared Salmon Fillet with Steamed Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon

Pan-seared wild sockeye salmon paired with tender steamed asparagus and fresh lemon, finished with a sprinkle of flaky sea salt.

NUTRITION

387kcal
Protein
54.3g
Fat
15.7g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Sockeye Salmon fillet

1 cup fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon juice and zest

Pinch of sea salt and black pepper

PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon sears, place asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.

  • 6

    Transfer the salmon and asparagus to a plate, then finish with a squeeze of fresh lemon juice and a sprinkle of lemon zest.