Seared Salmon with Lentil Pilaf and Roasted Asparagus

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

Seared Salmon with Lentil Pilaf and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Pilaf and Roasted Asparagus

Savor this beautifully balanced dinner featuring perfectly seared salmon served atop a hearty lentil pilaf and accompanied by tender, roasted asparagus. A drizzle of extra virgin olive oil, a hint of garlic, and a touch of lemon elevate each bite to a light yet satisfying meal.

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NUTRITION

526kcal
Protein
46.7g
Fat
25.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Green Lentils

120 g Asparagus

2 tsp Extra Virgin Olive Oil

1/4 cup Chopped Onion

1 clove Garlic (minced)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the asparagus and trim the woody ends. Toss the asparagus with half a teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet for roasting.

  • 3

    Place the asparagus in the oven and roast for 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 5

    Season the salmon fillet with salt and pepper. Sear the salmon, skin side down first if applicable, for about 4 minutes, then flip and cook for an additional 3-4 minutes until the exterior is crisp but the inside remains moist.

  • 6

    In a separate saucepan, warm a small amount of oil and sauté the chopped onion and minced garlic for 2 minutes until fragrant. Add the cooked lentils and stir to combine. Season lightly with salt and pepper and warm through.

  • 7

    Finish the lentil pilaf by stirring in lemon juice. Taste and adjust seasoning if needed.

  • 8

    Plate the dish by placing a generous scoop of lentil pilaf, lay the seared salmon atop it, and arrange the roasted asparagus on the side. Garnish with a drizzle of extra lemon juice if desired.

Seared Salmon with Lentil Pilaf and Roasted Asparagus

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

Seared Salmon with Lentil Pilaf and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Pilaf and Roasted Asparagus

Savor this beautifully balanced dinner featuring perfectly seared salmon served atop a hearty lentil pilaf and accompanied by tender, roasted asparagus. A drizzle of extra virgin olive oil, a hint of garlic, and a touch of lemon elevate each bite to a light yet satisfying meal.

NUTRITION

526kcal
Protein
46.7g
Fat
25.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cooked Green Lentils

120 g Asparagus

2 tsp Extra Virgin Olive Oil

1/4 cup Chopped Onion

1 clove Garlic (minced)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the asparagus and trim the woody ends. Toss the asparagus with half a teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet for roasting.

  • 3

    Place the asparagus in the oven and roast for 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 5

    Season the salmon fillet with salt and pepper. Sear the salmon, skin side down first if applicable, for about 4 minutes, then flip and cook for an additional 3-4 minutes until the exterior is crisp but the inside remains moist.

  • 6

    In a separate saucepan, warm a small amount of oil and sauté the chopped onion and minced garlic for 2 minutes until fragrant. Add the cooked lentils and stir to combine. Season lightly with salt and pepper and warm through.

  • 7

    Finish the lentil pilaf by stirring in lemon juice. Taste and adjust seasoning if needed.

  • 8

    Plate the dish by placing a generous scoop of lentil pilaf, lay the seared salmon atop it, and arrange the roasted asparagus on the side. Garnish with a drizzle of extra lemon juice if desired.