Seared Salmon with Roasted Asparagus and Lentil-Egg White Salad

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

Seared Salmon with Roasted Asparagus and Lentil-Egg White Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lentil-Egg White Salad

Enjoy a vibrant dinner featuring a perfectly seared salmon fillet paired with crisp, roasted asparagus and a light, protein-packed salad of egg whites and lentils. Each bite delivers a balance of savory seafood, tender greens, and a hint of nutty lentils to satisfy both your palate and your nutritional goals.

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NUTRITION

405kcal
Protein
53g
Fat
14.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

4 large Egg Whites

1/8 cup Cooked Lentils

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PREPARATION

  • 1

    Season the salmon fillet with salt and pepper. Preheat a non-stick skillet over medium-high heat and sear the salmon, skin-side down if applicable, for about 3-4 minutes per side until the exterior is crisp and the center is just opaque.

  • 2

    Toss the asparagus with a light drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 10-12 minutes until tender with a slight char.

  • 3

    For the salad, gently warm the egg whites in a non-stick pan until just set, then combine with the cooked lentils. Season lightly with salt, pepper, and a squeeze of lemon juice to brighten the flavors.

  • 4

    Plate the seared salmon alongside the roasted asparagus and serve with a generous portion of the warm egg white and lentil salad. Enjoy this balanced dish immediately.

Seared Salmon with Roasted Asparagus and Lentil-Egg White Salad

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

Seared Salmon with Roasted Asparagus and Lentil-Egg White Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lentil-Egg White Salad

Enjoy a vibrant dinner featuring a perfectly seared salmon fillet paired with crisp, roasted asparagus and a light, protein-packed salad of egg whites and lentils. Each bite delivers a balance of savory seafood, tender greens, and a hint of nutty lentils to satisfy both your palate and your nutritional goals.

NUTRITION

405kcal
Protein
53g
Fat
14.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

4 large Egg Whites

1/8 cup Cooked Lentils

PREPARATION

  • 1

    Season the salmon fillet with salt and pepper. Preheat a non-stick skillet over medium-high heat and sear the salmon, skin-side down if applicable, for about 3-4 minutes per side until the exterior is crisp and the center is just opaque.

  • 2

    Toss the asparagus with a light drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 10-12 minutes until tender with a slight char.

  • 3

    For the salad, gently warm the egg whites in a non-stick pan until just set, then combine with the cooked lentils. Season lightly with salt, pepper, and a squeeze of lemon juice to brighten the flavors.

  • 4

    Plate the seared salmon alongside the roasted asparagus and serve with a generous portion of the warm egg white and lentil salad. Enjoy this balanced dish immediately.