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

Crisp-skinned sockeye salmon seared to perfection, served over a zesty herb-flecked lentil salad with tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

804kcal
Protein
97.7g
Fat
21.7g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

12 ounces Sockeye Salmon Fillet

1.25 cups Cooked Brown Lentils

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season the skin side with a pinch of sea salt.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes without moving it until the skin is golden and crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2 minutes or until it reaches your desired level of doneness.

  • 6

    While the salmon cooks, steam the asparagus spears for 3-4 minutes until tender-crisp and bright green.

  • 7

    Toss the cooked lentils with the fresh lemon juice and any desired fresh herbs like parsley or dill.

  • 8

    Plate the lentil salad, top with the seared salmon fillet, and serve with the steamed asparagus on the side.

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

Crisp-skinned sockeye salmon seared to perfection, served over a zesty herb-flecked lentil salad with tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

804kcal
Protein
97.7g
Fat
21.7g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

12 ounces Sockeye Salmon Fillet

1.25 cups Cooked Brown Lentils

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season the skin side with a pinch of sea salt.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes without moving it until the skin is golden and crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2 minutes or until it reaches your desired level of doneness.

  • 6

    While the salmon cooks, steam the asparagus spears for 3-4 minutes until tender-crisp and bright green.

  • 7

    Toss the cooked lentils with the fresh lemon juice and any desired fresh herbs like parsley or dill.

  • 8

    Plate the lentil salad, top with the seared salmon fillet, and serve with the steamed asparagus on the side.