Name: Seared Salmon Fillet with Roasted Asparagus and Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 oz Wild Sockeye Salmon fillet; 1.1 cups Asparagus spears, trimmed; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lemon

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

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NUTRITION

Protein

54.5g

Fat

21.2g

Carbs

6.8g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Sockeye Salmon fillet

1.1 cups Asparagus spears, trimmed

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Toss the trimmed asparagus with one teaspoon of olive oil, salt, and pepper, then spread in a single layer on the baking sheet.
3
Roast the asparagus for 10-12 minutes until tender but still vibrant green.
4
While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan, skin-side down, and press gently with a spatula for 10 seconds to ensure even contact.
7
Sear for 4-5 minutes until the skin is golden and crisp, then carefully flip the fillet.
8
Cook for an additional 2-3 minutes on the other side until the salmon reaches your desired level of doneness.
9
Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.