Grilled Salmon Fillet with Steamed Asparagus and Zucchini

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

Grilled Salmon Fillet with Steamed Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Steamed Asparagus and Zucchini

A tender wild salmon fillet grilled until flaky, served with steamed asparagus and zucchini finished with a bright squeeze of zesty lemon.

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NUTRITION

458kcal
Protein
55.5g
Fat
21.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1 cup Asparagus

1 cup Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the salmon fillet with a pinch of sea salt, black pepper, and garlic powder.

  • 3

    Trim the woody ends off the asparagus and slice the zucchini into half-moons.

  • 4

    Brush the salmon and vegetables lightly with olive oil to prevent sticking.

  • 5

    Place the salmon on the grill skin-side down and cook for about 4 to 5 minutes per side until it reaches your desired doneness.

  • 6

    While the fish is cooking, place the asparagus and zucchini in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 7

    Plate the grilled salmon alongside the steamed vegetables and top with fresh lemon juice and a bit of lemon zest.

Grilled Salmon Fillet with Steamed Asparagus and Zucchini

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

Grilled Salmon Fillet with Steamed Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Steamed Asparagus and Zucchini

A tender wild salmon fillet grilled until flaky, served with steamed asparagus and zucchini finished with a bright squeeze of zesty lemon.

NUTRITION

458kcal
Protein
55.5g
Fat
21.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1 cup Asparagus

1 cup Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the salmon fillet with a pinch of sea salt, black pepper, and garlic powder.

  • 3

    Trim the woody ends off the asparagus and slice the zucchini into half-moons.

  • 4

    Brush the salmon and vegetables lightly with olive oil to prevent sticking.

  • 5

    Place the salmon on the grill skin-side down and cook for about 4 to 5 minutes per side until it reaches your desired doneness.

  • 6

    While the fish is cooking, place the asparagus and zucchini in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 7

    Plate the grilled salmon alongside the steamed vegetables and top with fresh lemon juice and a bit of lemon zest.