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 wild salmon paired with oven-roasted asparagus and bright lemon, featuring a perfectly golden crispy skin.

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NUTRITION

428kcal
Protein
49.4g
Fat
21.5g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

200g Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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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 them on the baking sheet with half of the olive oil and a pinch of salt.

  • 3

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

  • 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 olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact.

  • 7

    Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

  • 8

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 125°F for medium-rare or 135°F for medium.

  • 9

    Transfer the salmon and roasted asparagus to a plate and finish with a generous squeeze of fresh lemon juice.

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 wild salmon paired with oven-roasted asparagus and bright lemon, featuring a perfectly golden crispy skin.

NUTRITION

428kcal
Protein
49.4g
Fat
21.5g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

200g Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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 them on the baking sheet with half of the olive oil and a pinch of salt.

  • 3

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

  • 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 olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact.

  • 7

    Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

  • 8

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 125°F for medium-rare or 135°F for medium.

  • 9

    Transfer the salmon and roasted asparagus to a plate and finish with a generous squeeze of fresh lemon juice.