Pan-Seared Salmon with Roasted Asparagus and Brussel Sprouts

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

Pan-Seared Salmon with Roasted Asparagus and Brussel Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Brussel Sprouts

Pan-seared salmon fillet served with oven-roasted asparagus and Brussels sprouts, finished with a bright squeeze of lemon and a touch of caramelized edges.

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NUTRITION

498kcal
Protein
60.6g
Fat
22.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

9.7 oz Salmon Fillet

1 cup Asparagus, trimmed

1 cup Brussels Sprouts, halved

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the trimmed asparagus and halved Brussels sprouts with half of the olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and the sprouts have caramelized edges.

  • 4

    While the vegetables roast, 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 or cast-iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes without moving it to ensure a golden-brown crust.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Serve the salmon immediately alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Pan-Seared Salmon with Roasted Asparagus and Brussel Sprouts

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

Pan-Seared Salmon with Roasted Asparagus and Brussel Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Brussel Sprouts

Pan-seared salmon fillet served with oven-roasted asparagus and Brussels sprouts, finished with a bright squeeze of lemon and a touch of caramelized edges.

NUTRITION

498kcal
Protein
60.6g
Fat
22.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

9.7 oz Salmon Fillet

1 cup Asparagus, trimmed

1 cup Brussels Sprouts, halved

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the trimmed asparagus and halved Brussels sprouts with half of the olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and the sprouts have caramelized edges.

  • 4

    While the vegetables roast, 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 or cast-iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes without moving it to ensure a golden-brown crust.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Serve the salmon immediately alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.