Seared Salmon Fillet with Lentil Pilaf 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 Pilaf and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Pilaf and Steamed Asparagus

Savor the delightful combination of a perfectly seared salmon fillet paired with a hearty lentil pilaf and crisp steamed asparagus. The rich, buttery flavor of the salmon melds beautifully with the earthy warmth of seasoned lentils, elevated by aromatic garlic and diced onions, finished with a drizzle of olive oil and a squeeze of fresh lemon.

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NUTRITION

1,044kcal
Protein
82.9g
Fat
46.1g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1.5 cups cooked Green Lentils

1 cup Asparagus

1 tbsp Olive Oil

1/4 cup diced Onion

2 cloves Garlic

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Season the salmon fillet with salt and pepper on both sides.

  • 2

    In a medium skillet, heat half of the olive oil over medium-high heat. Sear the salmon for about 4-5 minutes per side until it develops a golden crust and is cooked to your liking. Remove from the skillet and keep warm.

  • 3

    In the same skillet, add the remaining olive oil and sauté diced onions until translucent. Add minced garlic and cook for an additional 1 minute until fragrant.

  • 4

    Stir in the cooked green lentils and mix well with the onions and garlic. Allow the mixture to heat through for about 3-4 minutes. Adjust seasoning with salt and pepper.

  • 5

    While preparing the lentil pilaf, steam the asparagus until tender-crisp, about 4-5 minutes.

  • 6

    Plate the lentil pilaf as a bed, add the seared salmon on top, and arrange the steamed asparagus on the side.

  • 7

    Finish with a squeeze of fresh lemon juice from the lemon wedge over the salmon and serve immediately.

Seared Salmon Fillet with Lentil Pilaf 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 Pilaf and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Pilaf and Steamed Asparagus

Savor the delightful combination of a perfectly seared salmon fillet paired with a hearty lentil pilaf and crisp steamed asparagus. The rich, buttery flavor of the salmon melds beautifully with the earthy warmth of seasoned lentils, elevated by aromatic garlic and diced onions, finished with a drizzle of olive oil and a squeeze of fresh lemon.

NUTRITION

1,044kcal
Protein
82.9g
Fat
46.1g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1.5 cups cooked Green Lentils

1 cup Asparagus

1 tbsp Olive Oil

1/4 cup diced Onion

2 cloves Garlic

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Season the salmon fillet with salt and pepper on both sides.

  • 2

    In a medium skillet, heat half of the olive oil over medium-high heat. Sear the salmon for about 4-5 minutes per side until it develops a golden crust and is cooked to your liking. Remove from the skillet and keep warm.

  • 3

    In the same skillet, add the remaining olive oil and sauté diced onions until translucent. Add minced garlic and cook for an additional 1 minute until fragrant.

  • 4

    Stir in the cooked green lentils and mix well with the onions and garlic. Allow the mixture to heat through for about 3-4 minutes. Adjust seasoning with salt and pepper.

  • 5

    While preparing the lentil pilaf, steam the asparagus until tender-crisp, about 4-5 minutes.

  • 6

    Plate the lentil pilaf as a bed, add the seared salmon on top, and arrange the steamed asparagus on the side.

  • 7

    Finish with a squeeze of fresh lemon juice from the lemon wedge over the salmon and serve immediately.