Name: Pan-Seared Salmon with Garlic Asparagus and Herb Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Wild Sockeye Salmon fillet; 150g Red Potatoes, cubed; 150g Asparagus spears, trimmed; 2 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tsp Dried Rosemary and Thyme blend; Salt and black pepper to taste; Fresh lemon wedges for serving

Pan-Seared Salmon with Garlic Asparagus and Herb Potatoes

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Garlic Asparagus and Herb Potatoes

Crispy pan-seared wild salmon served alongside herb-roasted red potatoes and tender garlic asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

44g

Fat

18.8g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Sockeye Salmon fillet

150g Red Potatoes, cubed

150g Asparagus spears, trimmed

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Dried Rosemary and Thyme blend

Salt and black pepper to taste

Fresh lemon wedges for serving

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed red potatoes with 1 teaspoon of olive oil, dried herbs, salt, and pepper on a baking sheet.
3
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden and tender.
4
While potatoes roast, season the salmon fillet with salt and pepper.
5
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
7
Flip the salmon and add the asparagus and minced garlic to the empty spaces in the pan.
8
Cook the salmon for another 3-4 minutes and sauté the asparagus until bright green and tender-crisp.
9
Plate the salmon, potatoes, and asparagus together, serving immediately with a fresh lemon wedge.