Seared Salmon with Lentil and Asparagus Salad

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

Seared Salmon with Lentil and Asparagus Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil and Asparagus Salad

A vibrant, nutrient-packed dinner featuring a perfectly seared 8-ounce salmon fillet atop a hearty salad of tender lentils, crisp asparagus, and juicy cherry tomatoes. Finished with a zesty lemon-olive oil dressing and a hint of red onion, this dish balances rich flavors with healthful ingredients for a satisfying, protein-rich meal.

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NUTRITION

772kcal
Protein
65.3g
Fat
42.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

0.75 cup Cooked Lentils

1 cup Asparagus

0.5 cup Cherry Tomatoes

0.25 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 3

    Once the oil is shimmering, place the salmon skin-side down (if applicable) and sear for about 4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes, until the center is opaque but still moist. Remove from pan and set aside.

  • 5

    In a bowl, combine cooked lentils, chopped asparagus (raw or lightly blanched for 2 minutes if preferred), halved cherry tomatoes, and thinly sliced red onion.

  • 6

    Drizzle with the remaining olive oil, lemon juice, and a pinch of salt and pepper, then gently toss to combine.

  • 7

    Plate the lentil and asparagus salad and top with the seared salmon. Serve immediately.

Seared Salmon with Lentil and Asparagus Salad

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

Seared Salmon with Lentil and Asparagus Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil and Asparagus Salad

A vibrant, nutrient-packed dinner featuring a perfectly seared 8-ounce salmon fillet atop a hearty salad of tender lentils, crisp asparagus, and juicy cherry tomatoes. Finished with a zesty lemon-olive oil dressing and a hint of red onion, this dish balances rich flavors with healthful ingredients for a satisfying, protein-rich meal.

NUTRITION

772kcal
Protein
65.3g
Fat
42.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

0.75 cup Cooked Lentils

1 cup Asparagus

0.5 cup Cherry Tomatoes

0.25 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil.

  • 3

    Once the oil is shimmering, place the salmon skin-side down (if applicable) and sear for about 4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes, until the center is opaque but still moist. Remove from pan and set aside.

  • 5

    In a bowl, combine cooked lentils, chopped asparagus (raw or lightly blanched for 2 minutes if preferred), halved cherry tomatoes, and thinly sliced red onion.

  • 6

    Drizzle with the remaining olive oil, lemon juice, and a pinch of salt and pepper, then gently toss to combine.

  • 7

    Plate the lentil and asparagus salad and top with the seared salmon. Serve immediately.