Seared Salmon with Steamed Asparagus and Lentils

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

Seared Salmon with Steamed Asparagus and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentils

Pan-seared salmon served over earthy lentils and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

485kcal
Protein
50.2g
Fat
16g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.75 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 2-3 minutes until cooked to your preferred level of doneness.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

  • 6

    Gently warm the pre-cooked lentils in a small saucepan or microwave until heated through.

  • 7

    Plate the lentils as a base, top with the steamed asparagus and seared salmon, and finish with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Lentils

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

Seared Salmon with Steamed Asparagus and Lentils

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentils

Pan-seared salmon served over earthy lentils and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

485kcal
Protein
50.2g
Fat
16g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

0.75 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 2-3 minutes until cooked to your preferred level of doneness.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

  • 6

    Gently warm the pre-cooked lentils in a small saucepan or microwave until heated through.

  • 7

    Plate the lentils as a base, top with the steamed asparagus and seared salmon, and finish with a fresh squeeze of lemon juice.