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 vibrant dinner featuring a perfectly seared salmon fillet served alongside crisp asparagus and a hearty lentil salad dressed in a zesty lemon olive oil vinaigrette. This dish balances rich flavors and textures for a satisfying meal.

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NUTRITION

625kcal
Protein
55.2g
Fat
24.5g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

134 g Asparagus

1 cup Cooked Lentils

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

1 Garlic clove

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    Preheat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

    Place the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until a golden crust forms and the fish is cooked to your desired doneness.

  • 4

    While the salmon is cooking, trim the asparagus and rinse under cool water.

  • 5

    In a small pan or pot, lightly sauté the minced garlic in the remaining olive oil until fragrant, then add the cooked lentils, lemon juice, salt, and pepper. Gently toss to combine.

  • 6

    Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp, then immediately transfer to a bowl of ice water to preserve its bright color.

  • 7

    Plate the salmon alongside the asparagus and top with a generous serving of the lentil salad. Serve warm.

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 vibrant dinner featuring a perfectly seared salmon fillet served alongside crisp asparagus and a hearty lentil salad dressed in a zesty lemon olive oil vinaigrette. This dish balances rich flavors and textures for a satisfying meal.

NUTRITION

625kcal
Protein
55.2g
Fat
24.5g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

134 g Asparagus

1 cup Cooked Lentils

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

1 Garlic clove

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Preheat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

    Place the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until a golden crust forms and the fish is cooked to your desired doneness.

  • 4

    While the salmon is cooking, trim the asparagus and rinse under cool water.

  • 5

    In a small pan or pot, lightly sauté the minced garlic in the remaining olive oil until fragrant, then add the cooked lentils, lemon juice, salt, and pepper. Gently toss to combine.

  • 6

    Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp, then immediately transfer to a bowl of ice water to preserve its bright color.

  • 7

    Plate the salmon alongside the asparagus and top with a generous serving of the lentil salad. Serve warm.