Seared Salmon with Roasted Asparagus and Lemon

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

Seared Salmon with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon

Pan-seared wild salmon and oven-roasted asparagus finished with a squeeze of fresh lemon and a sprinkle of crunchy sea salt.

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NUTRITION

250kcal
Protein
19.4g
Fat
16.9g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Wild Salmon Fillet

100 grams Fresh Asparagus

2.5 teaspoons Extra Virgin Olive Oil

0.5 medium Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Snap the woody ends off the asparagus and toss the spears with one teaspoon of olive oil and a pinch of salt on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

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

  • 5

    Heat the remaining 1.5 teaspoons of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Serve the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice.

Seared Salmon with Roasted Asparagus and Lemon

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

Seared Salmon with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon

Pan-seared wild salmon and oven-roasted asparagus finished with a squeeze of fresh lemon and a sprinkle of crunchy sea salt.

NUTRITION

250kcal
Protein
19.4g
Fat
16.9g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Wild Salmon Fillet

100 grams Fresh Asparagus

2.5 teaspoons Extra Virgin Olive Oil

0.5 medium Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Snap the woody ends off the asparagus and toss the spears with one teaspoon of olive oil and a pinch of salt on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

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

  • 5

    Heat the remaining 1.5 teaspoons of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Serve the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice.