Name: Seared Salmon Fillet with Steamed Asparagus and Lentil Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Salmon Fillet; 1 cup Cooked Lentils; 10 spears Asparagus; 1 tbsp Extra Virgin Olive Oil; 1/4 cup chopped Yellow Onion; 1 clove minced Garlic

Seared Salmon Fillet with Steamed Asparagus and Lentil Pilaf

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Pilaf

Pan-seared salmon fillet served over a savory lentil pilaf with tender-crisp steamed asparagus, finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

64.7g

Fat

43.1g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1 cup Cooked Lentils

10 spears Asparagus

1 tbsp Extra Virgin Olive Oil

1/4 cup chopped Yellow Onion

1 clove minced Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
2
Heat half of the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
4
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
5
While the salmon cooks, heat the remaining olive oil in a separate small pan over medium heat.
6
Sauté the chopped onion and minced garlic until translucent and fragrant.
7
Add the cooked lentils to the aromatics, stirring gently to heat through and create the pilaf.
8
Steam the asparagus spears over boiling water for 3-5 minutes until they are vibrant green and tender-crisp.
9
Serve the seared salmon over the lentil pilaf with the steamed asparagus on the side, garnished with a fresh lemon wedge.