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 served alongside oven-roasted asparagus spears, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

335kcal
Protein
39.6g
Fat
17.1g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

150 grams Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Snap off the woody ends of the asparagus and toss the spears with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, pat the salmon dry with a paper towel and season with the remaining salt and pepper.

  • 5

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

  • 6

    Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 8

    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 served alongside oven-roasted asparagus spears, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

335kcal
Protein
39.6g
Fat
17.1g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

150 grams Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Snap off the woody ends of the asparagus and toss the spears with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, pat the salmon dry with a paper towel and season with the remaining salt and pepper.

  • 5

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

  • 6

    Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 8

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