Seared Salmon Fillet with Roasted Asparagus

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

Seared Salmon Fillet with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus

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

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NUTRITION

340kcal
Protein
40.1g
Fat
16.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

10 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half the olive oil and minced garlic.

  • 3

    Spread the asparagus in a single layer and roast for 10 to 12 minutes until tender but still bright green.

  • 4

    While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for 2 to 3 more minutes.

  • 7

    Plate the salmon and asparagus immediately, finishing with a generous squeeze of fresh lemon juice.

Seared Salmon Fillet with Roasted Asparagus

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

Seared Salmon Fillet with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus

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

NUTRITION

340kcal
Protein
40.1g
Fat
16.4g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

10 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half the olive oil and minced garlic.

  • 3

    Spread the asparagus in a single layer and roast for 10 to 12 minutes until tender but still bright green.

  • 4

    While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for 2 to 3 more minutes.

  • 7

    Plate the salmon and asparagus immediately, finishing with a generous squeeze of fresh lemon juice.