Pan-Seared Salmon with Roasted Asparagus

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

Pan-Seared Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus

Pan-seared salmon fillets with a crisp, golden skin served alongside tender-crisp roasted asparagus spears finished with a bright, zesty squeeze of lemon.

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NUTRITION

491kcal
Protein
43.7g
Fat
31.2g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus

1.5 tsp olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears directly on the baking sheet with 0.75 tsp of olive oil, a pinch of sea salt, and black pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

  • 4

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

  • 5

    Heat the remaining 0.75 tsp of olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat until the oil shimmers.

  • 6

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is shatteringly crisp.

  • 7

    Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily.

  • 8

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

Pan-Seared Salmon with Roasted Asparagus

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

Pan-Seared Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus

Pan-seared salmon fillets with a crisp, golden skin served alongside tender-crisp roasted asparagus spears finished with a bright, zesty squeeze of lemon.

NUTRITION

491kcal
Protein
43.7g
Fat
31.2g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus

1.5 tsp olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears directly on the baking sheet with 0.75 tsp of olive oil, a pinch of sea salt, and black pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

  • 4

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

  • 5

    Heat the remaining 0.75 tsp of olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat until the oil shimmers.

  • 6

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is shatteringly crisp.

  • 7

    Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily.

  • 8

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