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

Pan-seared salmon served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

702kcal
Protein
77.2g
Fat
23.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

10 ounces Salmon Fillet

1 cup cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Season the salmon fillet generously with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish flakes easily with a fork.

  • 4

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 5

    Toss the pre-cooked lentils with a squeeze of fresh lemon juice and chopped parsley to brighten the flavor.

  • 6

    Plate the lentil salad as a base, then arrange the seared salmon and steamed asparagus on top for a clean, high-protein meal.

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

Pan-seared salmon served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

702kcal
Protein
77.2g
Fat
23.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

10 ounces Salmon Fillet

1 cup cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Season the salmon fillet generously with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish flakes easily with a fork.

  • 4

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 5

    Toss the pre-cooked lentils with a squeeze of fresh lemon juice and chopped parsley to brighten the flavor.

  • 6

    Plate the lentil salad as a base, then arrange the seared salmon and steamed asparagus on top for a clean, high-protein meal.