Seared Salmon Fillet 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 Fillet with Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Asparagus and Lentil Salad

Enjoy a beautifully seared salmon fillet paired with a vibrant lentil salad and tender asparagus. This dish combines the richness of ocean-fresh salmon with the earthiness of green lentils and the crisp snap of asparagus, all drizzled with a light olive oil and lemon dressing that brings brightness to every bite.

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NUTRITION

504kcal
Protein
66.2g
Fat
21.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

3/4 cup cooked Green Lentils

6 Asparagus Spears

1 tsp Olive Oil (for searing)

1/2 tsp Olive Oil (for salad dressing)

1 tbsp Lemon Juice

Salt, Pepper & Garlic Powder to taste

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Pat the salmon fillet dry and season it with salt, pepper, and garlic powder.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the salmon fillet skin-side down (if skin is on) and sear for about 4 minutes per side until cooked through and nicely browned.

  • 4

    While the salmon cooks, prepare the salad by combining cooked green lentils and trimmed asparagus spears (lightly steamed or blanched for 2-3 minutes until just tender) in a bowl.

  • 5

    Drizzle the lentils and asparagus with 1/2 teaspoon olive oil and 1 tablespoon lemon juice, then season with a pinch of salt and pepper. Toss gently to coat.

  • 6

    Plate the seared salmon alongside the lentil and asparagus salad.

  • 7

    Garnish with a sprinkle of fresh parsley and serve immediately.

Seared Salmon Fillet 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 Fillet with Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Asparagus and Lentil Salad

Enjoy a beautifully seared salmon fillet paired with a vibrant lentil salad and tender asparagus. This dish combines the richness of ocean-fresh salmon with the earthiness of green lentils and the crisp snap of asparagus, all drizzled with a light olive oil and lemon dressing that brings brightness to every bite.

NUTRITION

504kcal
Protein
66.2g
Fat
21.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

3/4 cup cooked Green Lentils

6 Asparagus Spears

1 tsp Olive Oil (for searing)

1/2 tsp Olive Oil (for salad dressing)

1 tbsp Lemon Juice

Salt, Pepper & Garlic Powder to taste

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Pat the salmon fillet dry and season it with salt, pepper, and garlic powder.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Place the salmon fillet skin-side down (if skin is on) and sear for about 4 minutes per side until cooked through and nicely browned.

  • 4

    While the salmon cooks, prepare the salad by combining cooked green lentils and trimmed asparagus spears (lightly steamed or blanched for 2-3 minutes until just tender) in a bowl.

  • 5

    Drizzle the lentils and asparagus with 1/2 teaspoon olive oil and 1 tablespoon lemon juice, then season with a pinch of salt and pepper. Toss gently to coat.

  • 6

    Plate the seared salmon alongside the lentil and asparagus salad.

  • 7

    Garnish with a sprinkle of fresh parsley and serve immediately.