Seared Salmon with Roasted Asparagus and Cherry Tomatoes

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

Seared Salmon with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cherry Tomatoes

Pan-seared salmon fillet served with oven-roasted asparagus and burst cherry tomatoes, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

313kcal
Protein
32.4g
Fat
16.2g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon

10 spears Asparagus

0.5 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus and cherry tomatoes with half a teaspoon of olive oil and minced garlic on the prepared sheet.

  • 3

    Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes begin to burst.

  • 4

    While vegetables roast, pat the salmon dry and season with a pinch of salt and pepper.

  • 5

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

  • 6

    Sear the salmon for 4 to 5 minutes per side until golden and cooked through.

  • 7

    Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Asparagus and Cherry Tomatoes

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

Seared Salmon with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cherry Tomatoes

Pan-seared salmon fillet served with oven-roasted asparagus and burst cherry tomatoes, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

313kcal
Protein
32.4g
Fat
16.2g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon

10 spears Asparagus

0.5 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the asparagus and cherry tomatoes with half a teaspoon of olive oil and minced garlic on the prepared sheet.

  • 3

    Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes begin to burst.

  • 4

    While vegetables roast, pat the salmon dry and season with a pinch of salt and pepper.

  • 5

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

  • 6

    Sear the salmon for 4 to 5 minutes per side until golden and cooked through.

  • 7

    Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.