Seared Salmon Fillet with Lentil Salad 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 Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

Enjoy a vibrant and savory dinner featuring a perfectly seared salmon fillet paired with a hearty lentil and quinoa salad, complemented by tender steamed asparagus. The dish is finished with a drizzle of olive oil and a squeeze of fresh lemon, enhancing the natural flavors and delivering balanced macros and satisfying texture.

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NUTRITION

912kcal
Protein
71.7g
Fat
42g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Cooked Lentils

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 4-5 minutes until a crust forms.

  • 3

    Flip the salmon and continue cooking for another 3-4 minutes, until the internal temperature reaches 145°F. Remove from the skillet and let rest for a few minutes.

  • 4

    In a bowl, combine the cooked lentils and quinoa. Drizzle with the remaining olive oil and lemon juice, then season lightly with salt and pepper. Toss gently.

  • 5

    While preparing the salad, steam the asparagus until tender (about 3-5 minutes) ensuring they remain bright green and crisp.

  • 6

    Plate the seared salmon fillet with a generous serving of the lentil-quinoa salad and arrange the steamed asparagus on the side.

  • 7

    Serve warm, and enjoy this nutrient-rich, balanced dinner.

Seared Salmon Fillet with Lentil Salad 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 Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

Enjoy a vibrant and savory dinner featuring a perfectly seared salmon fillet paired with a hearty lentil and quinoa salad, complemented by tender steamed asparagus. The dish is finished with a drizzle of olive oil and a squeeze of fresh lemon, enhancing the natural flavors and delivering balanced macros and satisfying texture.

NUTRITION

912kcal
Protein
71.7g
Fat
42g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Cooked Lentils

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 4-5 minutes until a crust forms.

  • 3

    Flip the salmon and continue cooking for another 3-4 minutes, until the internal temperature reaches 145°F. Remove from the skillet and let rest for a few minutes.

  • 4

    In a bowl, combine the cooked lentils and quinoa. Drizzle with the remaining olive oil and lemon juice, then season lightly with salt and pepper. Toss gently.

  • 5

    While preparing the salad, steam the asparagus until tender (about 3-5 minutes) ensuring they remain bright green and crisp.

  • 6

    Plate the seared salmon fillet with a generous serving of the lentil-quinoa salad and arrange the steamed asparagus on the side.

  • 7

    Serve warm, and enjoy this nutrient-rich, balanced dinner.