Name: Pan-Seared Salmon with Roasted Vegetables and Herb Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Salmon Fillet; 1.5 cups Asparagus spears; 1/2 cup sliced Red Bell Pepper; 1/2 tablespoon Grass-fed Butter; 1 clove Garlic, minced; 1 teaspoon Fresh Parsley, chopped

Pan-Seared Salmon with Roasted Vegetables and Herb Butter

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Vegetables and Herb Butter

Pan-seared salmon fillet served with tender roasted asparagus and bell peppers, finished with a dollop of melty garlic-herb butter.

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NUTRITION

Protein

44.6g

Fat

32.5g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.5 cups Asparagus spears

1/2 cup sliced Red Bell Pepper

1/2 tablespoon Grass-fed Butter

1 clove Garlic, minced

1 teaspoon Fresh Parsley, chopped

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears and sliced bell peppers with a pinch of sea salt and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
4
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.
6
Sear the salmon for 4-5 minutes until the skin is crispy, then carefully flip and cook for another 2-3 minutes until cooked to your preference.
7
In a small bowl, mash the softened grass-fed butter with the minced garlic and chopped parsley.
8
Plate the roasted vegetables alongside the salmon and top the hot fish with the herb butter so it melts over the fillet before serving.