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

Pan-seared sockeye salmon served over a herb-tossed lentil salad and crisp roasted asparagus, finished with a bright squeeze of lemon.

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NUTRITION

732kcal
Protein
87.7g
Fat
21.4g
Carbs
47.0g

SERVINGS

1 serving

INGREDIENTS

11 ounces Sockeye Salmon Fillet

1 cup Cooked Lentils

150 grams Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with half a teaspoon of olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, pat the salmon fillet dry and season with salt and pepper.

  • 5

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

  • 6

    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.

  • 7

    In a small bowl, toss the cooked lentils with lemon juice and any desired fresh herbs like parsley or dill.

  • 8

    Plate the lentil salad first, top with the seared salmon, and serve the roasted asparagus on the side.

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

Pan-seared sockeye salmon served over a herb-tossed lentil salad and crisp roasted asparagus, finished with a bright squeeze of lemon.

NUTRITION

732kcal
Protein
87.7g
Fat
21.4g
Carbs
47.0g

SERVINGS

1 serving

INGREDIENTS

11 ounces Sockeye Salmon Fillet

1 cup Cooked Lentils

150 grams Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with half a teaspoon of olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, pat the salmon fillet dry and season with salt and pepper.

  • 5

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

  • 6

    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.

  • 7

    In a small bowl, toss the cooked lentils with lemon juice and any desired fresh herbs like parsley or dill.

  • 8

    Plate the lentil salad first, top with the seared salmon, and serve the roasted asparagus on the side.