Seared Salmon with Roasted Vegetables and Walnut Pesto

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

Seared Salmon with Roasted Vegetables and Walnut Pesto

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Walnut Pesto

Pan-seared salmon fillet served alongside oven-roasted asparagus and cherry tomatoes, topped with a dollop of zesty, toasted walnut pesto.

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NUTRITION

477kcal
Protein
43.8g
Fat
28.9g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1 cup Asparagus

0.5 cup Cherry Tomatoes

10g Walnuts

1 tsp Extra Virgin Olive Oil

1 tbsp Parmesan Cheese

1 tsp Avocado Oil

0.25 cup Fresh Basil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus and cherry tomatoes with a tiny pinch of salt and roast for 12-15 minutes until the vegetables are tender.

  • 3

    While the vegetables roast, combine the walnuts, basil, garlic, lemon juice, olive oil, and parmesan in a small food processor and pulse until a slightly chunky pesto forms.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and the flesh is cooked halfway through.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables and top the fish with the fresh walnut pesto.

Seared Salmon with Roasted Vegetables and Walnut Pesto

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

Seared Salmon with Roasted Vegetables and Walnut Pesto

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Walnut Pesto

Pan-seared salmon fillet served alongside oven-roasted asparagus and cherry tomatoes, topped with a dollop of zesty, toasted walnut pesto.

NUTRITION

477kcal
Protein
43.8g
Fat
28.9g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1 cup Asparagus

0.5 cup Cherry Tomatoes

10g Walnuts

1 tsp Extra Virgin Olive Oil

1 tbsp Parmesan Cheese

1 tsp Avocado Oil

0.25 cup Fresh Basil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the asparagus and cherry tomatoes with a tiny pinch of salt and roast for 12-15 minutes until the vegetables are tender.

  • 3

    While the vegetables roast, combine the walnuts, basil, garlic, lemon juice, olive oil, and parmesan in a small food processor and pulse until a slightly chunky pesto forms.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and the flesh is cooked halfway through.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables and top the fish with the fresh walnut pesto.