Seared Salmon Fillet with Roasted Asparagus and Garlic Mushrooms

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

Seared Salmon Fillet with Roasted Asparagus and Garlic Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Garlic Mushrooms

Pan-seared salmon served with oven-roasted asparagus and savory garlic mushrooms, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

488kcal
Protein
44g
Fat
31.5g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Asparagus spears

100g White Mushrooms, sliced

1 tsp Avocado Oil

2 cloves Garlic, minced

1/2 Lemon, for juicing

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and slice the mushrooms into thick pieces.

  • 3

    Toss the asparagus and mushrooms on the baking sheet with half of the avocado oil, minced garlic, sea salt, and black pepper.

  • 4

    Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the mushrooms are browned.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.

  • 7

    Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 8

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until the center is just opaque.

  • 9

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice and a pinch of flaky sea salt.

Seared Salmon Fillet with Roasted Asparagus and Garlic Mushrooms

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

Seared Salmon Fillet with Roasted Asparagus and Garlic Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Garlic Mushrooms

Pan-seared salmon served with oven-roasted asparagus and savory garlic mushrooms, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

488kcal
Protein
44g
Fat
31.5g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Asparagus spears

100g White Mushrooms, sliced

1 tsp Avocado Oil

2 cloves Garlic, minced

1/2 Lemon, for juicing

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and slice the mushrooms into thick pieces.

  • 3

    Toss the asparagus and mushrooms on the baking sheet with half of the avocado oil, minced garlic, sea salt, and black pepper.

  • 4

    Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the mushrooms are browned.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.

  • 7

    Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

  • 8

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until the center is just opaque.

  • 9

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice and a pinch of flaky sea salt.