Name: Seared Salmon Fillet with Roasted Vegetables and Buckwheat
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Salmon Fillet; 25g Buckwheat Groats; 1 Large Egg; 100g Asparagus; 1 tsp Olive Oil; 1/4 tsp Sea Salt

Seared Salmon Fillet with Roasted Vegetables and Buckwheat

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Vegetables and Buckwheat

Pan-seared salmon served over nutty buckwheat and roasted asparagus, topped with a jammy soft-boiled egg.

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NUTRITION

Protein

36.8g

Fat

24.8g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

25g Buckwheat Groats

1 Large Egg

100g Asparagus

1 tsp Olive Oil

1/4 tsp Sea Salt

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with half the olive oil and a pinch of salt, then roast for 12 minutes until tender.
3
Simmer the buckwheat groats in water for 10 minutes until fluffy, then drain any excess liquid.
4
Bring a small pot of water to a boil, add the egg, and cook for 6 and a half minutes for a jammy yolk.
5
Season the salmon fillet and sear in a hot pan with the remaining oil for 4 minutes per side until golden.
6
Assemble the dish by layering the buckwheat and asparagus, placing the salmon on top, and finishing with the halved egg.