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

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NUTRITION

334kcal
Protein
45.4g
Fat
13.5g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1 cup Asparagus spears

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Lemon juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus with half the olive oil, minced garlic, salt, and pepper, then roast for 10-12 minutes until tender.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and the flesh is cooked halfway up.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 7

    Serve the salmon immediately 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 with oven-roasted asparagus and a squeeze of lemon, finished with a sprinkle of flaky sea salt.

NUTRITION

334kcal
Protein
45.4g
Fat
13.5g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1 cup Asparagus spears

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Lemon juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus with half the olive oil, minced garlic, salt, and pepper, then roast for 10-12 minutes until tender.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and the flesh is cooked halfway up.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 7

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