Seared Salmon Fillet with Lentil Salad and Roasted 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 Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Roasted Asparagus

Savor this vibrant dinner featuring a perfectly seared salmon fillet served atop a zesty lentil salad, paired with tender roasted asparagus and a dollop of creamy, nonfat Greek yogurt. The medley of textures and flavors, accented with a light olive oil drizzle, creates a balanced, nutrient-rich meal that's as pleasing to the palate as it is to the body.

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NUTRITION

660kcal
Protein
77g
Fat
17.3g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup cooked Green Lentils

1 cup roasted Asparagus

1/2 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with a pinch of salt and a light drizzle of olive oil, then spread on a baking sheet.

  • 2

    Roast the asparagus for 10-12 minutes until tender and slightly caramelized.

  • 3

    Season the salmon fillet with your preferred spices (such as salt, pepper, and a squeeze of lemon). Heat a nonstick skillet over medium-high heat.

  • 4

    Sear the salmon skin-side down for about 4-5 minutes, then flip and cook an additional 3-4 minutes or until the interior is just opaque.

  • 5

    In a bowl, combine the cooked green lentils with nonfat Greek yogurt. Add a squeeze of lemon juice, a pinch of salt, and pepper to taste. Toss gently to coat.

  • 6

    Plate the seared salmon atop a bed of the lentil salad, and arrange the roasted asparagus on the side. Drizzle any remaining olive oil lightly over the dish if desired.

Seared Salmon Fillet with Lentil Salad and Roasted 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 Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Roasted Asparagus

Savor this vibrant dinner featuring a perfectly seared salmon fillet served atop a zesty lentil salad, paired with tender roasted asparagus and a dollop of creamy, nonfat Greek yogurt. The medley of textures and flavors, accented with a light olive oil drizzle, creates a balanced, nutrient-rich meal that's as pleasing to the palate as it is to the body.

NUTRITION

660kcal
Protein
77g
Fat
17.3g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup cooked Green Lentils

1 cup roasted Asparagus

1/2 cup Nonfat Greek Yogurt

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with a pinch of salt and a light drizzle of olive oil, then spread on a baking sheet.

  • 2

    Roast the asparagus for 10-12 minutes until tender and slightly caramelized.

  • 3

    Season the salmon fillet with your preferred spices (such as salt, pepper, and a squeeze of lemon). Heat a nonstick skillet over medium-high heat.

  • 4

    Sear the salmon skin-side down for about 4-5 minutes, then flip and cook an additional 3-4 minutes or until the interior is just opaque.

  • 5

    In a bowl, combine the cooked green lentils with nonfat Greek yogurt. Add a squeeze of lemon juice, a pinch of salt, and pepper to taste. Toss gently to coat.

  • 6

    Plate the seared salmon atop a bed of the lentil salad, and arrange the roasted asparagus on the side. Drizzle any remaining olive oil lightly over the dish if desired.