Seared Salmon with Roasted Asparagus and Lentil Salad

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

Seared Salmon with Roasted Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lentil Salad

A beautifully balanced dinner featuring perfectly seared salmon accompanied by tender roasted asparagus and a refreshing lentil-edamame salad. The dish marries rich, buttery salmon with the crisp snap of asparagus and a hearty, tangy salad, making it a vibrant, satisfying meal ideal for nourishing both body and soul.

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NUTRITION

552kcal
Protein
51.8g
Fat
27.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

0.33 cup Cooked Lentils

0.33 cup Shelled Edamame

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and place them on a baking sheet. Drizzle with half the olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

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

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Add a minced garlic clove and let it infuse the oil for about 1 minute.

  • 5

    Place the salmon skin-side down in the skillet. Sear for about 3-4 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 6

    In a small bowl, combine the cooked lentils and edamame. Drizzle with lemon juice, add a pinch of salt and pepper, and gently toss to mix.

  • 7

    Plate the seared salmon alongside the roasted asparagus and serve with a side of the lentil-edamame salad.

Seared Salmon with Roasted Asparagus and Lentil Salad

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

Seared Salmon with Roasted Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lentil Salad

A beautifully balanced dinner featuring perfectly seared salmon accompanied by tender roasted asparagus and a refreshing lentil-edamame salad. The dish marries rich, buttery salmon with the crisp snap of asparagus and a hearty, tangy salad, making it a vibrant, satisfying meal ideal for nourishing both body and soul.

NUTRITION

552kcal
Protein
51.8g
Fat
27.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

0.33 cup Cooked Lentils

0.33 cup Shelled Edamame

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and place them on a baking sheet. Drizzle with half the olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

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

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Add a minced garlic clove and let it infuse the oil for about 1 minute.

  • 5

    Place the salmon skin-side down in the skillet. Sear for about 3-4 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 6

    In a small bowl, combine the cooked lentils and edamame. Drizzle with lemon juice, add a pinch of salt and pepper, and gently toss to mix.

  • 7

    Plate the seared salmon alongside the roasted asparagus and serve with a side of the lentil-edamame salad.