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 with oven-roasted asparagus and fresh lemon, finished with a sprinkle of crunchy flaky sea salt.

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NUTRITION

339kcal
Protein
37.3g
Fat
17.7g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the asparagus spears with half of the olive oil, minced garlic, salt, and pepper on a large baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until they are tender-crisp and slightly browned.

  • 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 skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

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

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 with oven-roasted asparagus and fresh lemon, finished with a sprinkle of crunchy flaky sea salt.

NUTRITION

339kcal
Protein
37.3g
Fat
17.7g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the asparagus spears with half of the olive oil, minced garlic, salt, and pepper on a large baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until they are tender-crisp and slightly browned.

  • 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 skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

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