Seared Salmon with 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 Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Lentil Salad

Enjoy a beautifully balanced plate featuring a perfectly seared salmon fillet accompanied by crisp asparagus and a hearty lentil salad, finished with a light nonfat Greek yogurt and lemon dressing. This dish is elegantly composed, combining the rich flavor of fish with the earthy touch of lentils for a satisfying dinner that hits the mark both in taste and nutrition.

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NUTRITION

649kcal
Protein
61.3g
Fat
27.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

6 Asparagus Spears

0.75 cup Cooked Lentils

0.25 cup Nonfat Greek Yogurt

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil. Once hot, sear the salmon skin-side down (if applicable) for about 3-4 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 3

    While the salmon is searing, trim the woody ends from the asparagus. Blanch the asparagus in boiling water for 2-3 minutes until crisp-tender, then shock in ice water to maintain vibrant color.

  • 4

    In a bowl, combine the cooked lentils with nonfat Greek yogurt and lemon juice. Season the dressing lightly with salt and pepper and gently toss to coat the lentils.

  • 5

    Plate the seared salmon alongside the blanched asparagus and a generous serving of lentil salad. Drizzle any remaining yogurt dressing over the top if desired.

  • 6

    Serve immediately while warm and enjoy the harmony of flavors and textures.

Seared Salmon with 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 Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Lentil Salad

Enjoy a beautifully balanced plate featuring a perfectly seared salmon fillet accompanied by crisp asparagus and a hearty lentil salad, finished with a light nonfat Greek yogurt and lemon dressing. This dish is elegantly composed, combining the rich flavor of fish with the earthy touch of lentils for a satisfying dinner that hits the mark both in taste and nutrition.

NUTRITION

649kcal
Protein
61.3g
Fat
27.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

6 Asparagus Spears

0.75 cup Cooked Lentils

0.25 cup Nonfat Greek Yogurt

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium-high heat and add the olive oil. Once hot, sear the salmon skin-side down (if applicable) for about 3-4 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 3

    While the salmon is searing, trim the woody ends from the asparagus. Blanch the asparagus in boiling water for 2-3 minutes until crisp-tender, then shock in ice water to maintain vibrant color.

  • 4

    In a bowl, combine the cooked lentils with nonfat Greek yogurt and lemon juice. Season the dressing lightly with salt and pepper and gently toss to coat the lentils.

  • 5

    Plate the seared salmon alongside the blanched asparagus and a generous serving of lentil salad. Drizzle any remaining yogurt dressing over the top if desired.

  • 6

    Serve immediately while warm and enjoy the harmony of flavors and textures.