Lemon Olive Oil Seared Salmon with Sautéed Mushrooms and Greens

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

Lemon Olive Oil Seared Salmon with Sautéed Mushrooms and Greens

YOUR SOLIN GENERATED RECIPE

Lemon Olive Oil Seared Salmon with Sautéed Mushrooms and Greens

Fresh salmon fillet seared in Greek olive oil and lemon, served with a savory medley of sautéed mushrooms, asparagus, and wilted greens for a bright, citrusy finish.

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NUTRITION

439kcal
Protein
52.2g
Fat
19.9g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1.5 cups White Mushrooms, sliced

2 cups Fresh Spinach

5 spears Asparagus

1 clove Garlic, minced

2 tbsp Yellow Onion, diced

1 tsp Greek Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the desired doneness is reached, then remove from the pan and set aside to rest.

  • 5

    In the same skillet, add the diced onion, minced garlic, and sliced mushrooms, sautéing for 3 minutes until the mushrooms begin to brown.

  • 6

    Add the asparagus spears to the pan and continue sautéing for another 3 minutes until they are tender-crisp.

  • 7

    Toss in the fresh spinach and drizzle with lemon juice, stirring constantly for about 1 minute until the greens are just wilted.

  • 8

    Plate the vegetable medley and place the seared salmon on top, finishing with an extra squeeze of fresh lemon if desired.

Lemon Olive Oil Seared Salmon with Sautéed Mushrooms and Greens

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

Lemon Olive Oil Seared Salmon with Sautéed Mushrooms and Greens

YOUR SOLIN GENERATED RECIPE

Lemon Olive Oil Seared Salmon with Sautéed Mushrooms and Greens

Fresh salmon fillet seared in Greek olive oil and lemon, served with a savory medley of sautéed mushrooms, asparagus, and wilted greens for a bright, citrusy finish.

NUTRITION

439kcal
Protein
52.2g
Fat
19.9g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1.5 cups White Mushrooms, sliced

2 cups Fresh Spinach

5 spears Asparagus

1 clove Garlic, minced

2 tbsp Yellow Onion, diced

1 tsp Greek Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the desired doneness is reached, then remove from the pan and set aside to rest.

  • 5

    In the same skillet, add the diced onion, minced garlic, and sliced mushrooms, sautéing for 3 minutes until the mushrooms begin to brown.

  • 6

    Add the asparagus spears to the pan and continue sautéing for another 3 minutes until they are tender-crisp.

  • 7

    Toss in the fresh spinach and drizzle with lemon juice, stirring constantly for about 1 minute until the greens are just wilted.

  • 8

    Plate the vegetable medley and place the seared salmon on top, finishing with an extra squeeze of fresh lemon if desired.