Seared Salmon with Steamed Asparagus and Zucchini Noodles

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

Seared Salmon with Steamed Asparagus and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Zucchini Noodles

Pan-seared wild salmon with crispy skin served over tender zucchini noodles and asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

380kcal
Protein
44.1g
Fat
17.7g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Fresh Asparagus

200 grams Zucchini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Using a spiralizer or vegetable peeler, turn the zucchini into long noodles and trim the tough ends off the asparagus spears.

  • 3

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

  • 4

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 5

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

  • 6

    While the salmon finishes, place the asparagus and zucchini noodles in a steamer basket over boiling water for 3 minutes until tender-crisp.

  • 7

    Transfer the steamed vegetables to a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Zucchini Noodles

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

Seared Salmon with Steamed Asparagus and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Zucchini Noodles

Pan-seared wild salmon with crispy skin served over tender zucchini noodles and asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

380kcal
Protein
44.1g
Fat
17.7g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Fresh Asparagus

200 grams Zucchini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Using a spiralizer or vegetable peeler, turn the zucchini into long noodles and trim the tough ends off the asparagus spears.

  • 3

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

  • 4

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 5

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

  • 6

    While the salmon finishes, place the asparagus and zucchini noodles in a steamer basket over boiling water for 3 minutes until tender-crisp.

  • 7

    Transfer the steamed vegetables to a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.