Name: Pan-Seared Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Red potatoes; 1 cup Asparagus; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 whole Lemon

Pan-Seared Salmon with Roasted Vegetables

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 Roasted Vegetables

Salmon fillet pan-seared until the skin is perfectly crisp, served alongside golden roasted potatoes and tender asparagus spears.

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NUTRITION

Protein

41.0g

Fat

27.3g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Red potatoes

1 cup Asparagus

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed red potatoes with half of the olive oil, garlic powder, and a pinch of sea salt.
3
Spread the potatoes on the baking sheet and roast for 15 minutes.
4
Add the trimmed asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10 minutes until the vegetables are tender and golden.
5
While the vegetables finish roasting, season the salmon fillet with the remaining sea salt and black pepper.
6
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, pressing gently with a spatula for 4-5 minutes until the skin is very crisp.
7
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and reaches an internal temperature of 145°F.
8
Plate the salmon with the roasted potatoes and asparagus, finishing with a fresh squeeze of lemon juice over the fish and vegetables.