Name: Seared Salmon Fillet with Lentil Salad and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Wild Sockeye Salmon Fillet; 1.25 cups Cooked Brown Lentils; 1 cup Asparagus spears; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 tablespoons Fresh Parsley, chopped

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

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

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NUTRITION

Protein

73.8g

Fat

19.8g

Carbs

56.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Sockeye Salmon Fillet

1.25 cups Cooked Brown Lentils

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

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PREPARATION

1
Steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.
2
In a small bowl, combine the cooked lentils with chopped fresh parsley, lemon juice, and a pinch of sea salt to create the salad base.
3
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
5
Place the salmon in the pan and sear for 4-5 minutes per side, or until the exterior is golden and the fish flakes easily with a fork.
6
Arrange the lentil salad on a plate, top with the seared salmon fillet, and serve the steamed asparagus alongside.