Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

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

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

Enjoy a hearty yet light dinner featuring a perfectly seared 8-ounce salmon fillet paired with a refreshing lentil salad, tossed with diced red bell pepper, red onion, and fresh parsley, and complemented by a side of tender steamed asparagus. This dish melds savory, tangy, and earthy flavors for a balanced meal that delights the palate while fitting your nutritional goals.

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NUTRITION

742kcal
Protein
66.7g
Fat
28.3g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus

1/4 medium Red Bell Pepper

1/8 medium Red Onion

2 tbsp Fresh Parsley

2 tbsp Lemon Juice

1/2 tsp Salt

1/2 tsp Black Pepper

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PREPARATION

  • 1

    Rinse the salmon fillet under cool water and pat dry with a paper towel; season lightly with salt and black pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for about 4-5 minutes until a golden crust forms. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 3

    While the salmon is cooking, prepare the lentil salad. In a bowl, combine the cooked lentils, diced red bell pepper, finely chopped red onion, and chopped fresh parsley.

  • 4

    Drizzle the lentil mixture with lemon juice, and season with a pinch of salt and freshly ground black pepper. Toss gently to mix all the flavors.

  • 5

    Steam the asparagus either in a steamer basket over simmering water or in the microwave with a splash of water for about 3-4 minutes until tender yet crisp.

  • 6

    Plate the seared salmon fillet alongside a generous serving of the lentil salad with the steamed asparagus on the side. Optionally, garnish with an extra sprinkle of parsley or a squeeze of lemon.

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

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

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

Enjoy a hearty yet light dinner featuring a perfectly seared 8-ounce salmon fillet paired with a refreshing lentil salad, tossed with diced red bell pepper, red onion, and fresh parsley, and complemented by a side of tender steamed asparagus. This dish melds savory, tangy, and earthy flavors for a balanced meal that delights the palate while fitting your nutritional goals.

NUTRITION

742kcal
Protein
66.7g
Fat
28.3g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup Cooked Lentils

1 cup Asparagus

1/4 medium Red Bell Pepper

1/8 medium Red Onion

2 tbsp Fresh Parsley

2 tbsp Lemon Juice

1/2 tsp Salt

1/2 tsp Black Pepper

PREPARATION

  • 1

    Rinse the salmon fillet under cool water and pat dry with a paper towel; season lightly with salt and black pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for about 4-5 minutes until a golden crust forms. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 3

    While the salmon is cooking, prepare the lentil salad. In a bowl, combine the cooked lentils, diced red bell pepper, finely chopped red onion, and chopped fresh parsley.

  • 4

    Drizzle the lentil mixture with lemon juice, and season with a pinch of salt and freshly ground black pepper. Toss gently to mix all the flavors.

  • 5

    Steam the asparagus either in a steamer basket over simmering water or in the microwave with a splash of water for about 3-4 minutes until tender yet crisp.

  • 6

    Plate the seared salmon fillet alongside a generous serving of the lentil salad with the steamed asparagus on the side. Optionally, garnish with an extra sprinkle of parsley or a squeeze of lemon.