Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon

Pan-seared salmon served alongside tender roasted asparagus and bright lemon slices, finished with a sprinkle of flaky sea salt.

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NUTRITION

466kcal
Protein
65.2g
Fat
18.6g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

10 oz Sockeye Salmon Fillet

7 oz Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 medium Lemon

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the asparagus in a single layer on the baking sheet and roast until tender.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear until the skin is crispy.

  • 7

    Flip the fillet and continue cooking until reached your desired level of doneness.

  • 8

    Serve the salmon immediately with the roasted asparagus and a generous squeeze of fresh lemon.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon

Pan-seared salmon served alongside tender roasted asparagus and bright lemon slices, finished with a sprinkle of flaky sea salt.

NUTRITION

466kcal
Protein
65.2g
Fat
18.6g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

10 oz Sockeye Salmon Fillet

7 oz Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 medium Lemon

1 clove Garlic

PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the asparagus in a single layer on the baking sheet and roast until tender.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear until the skin is crispy.

  • 7

    Flip the fillet and continue cooking until reached your desired level of doneness.

  • 8

    Serve the salmon immediately with the roasted asparagus and a generous squeeze of fresh lemon.