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: 8.5 ounces Salmon Fillet; 1.25 cups Cooked Lentils; 1 cup Asparagus Spears; 0.5 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 tablespoons Fresh Parsley

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 salmon served over a zesty herb-tossed lentil salad with tender steamed asparagus and skin that is perfectly crisp.

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NUTRITION

Protein

73.7g

Fat

42.1g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Salmon Fillet

1.25 cups Cooked Lentils

1 cup Asparagus Spears

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.
4
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
5
While the salmon is searing, steam the asparagus in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and bright green.
6
In a medium bowl, toss the warm cooked lentils with the lemon juice and chopped fresh parsley.
7
Plate the herb-tossed lentil salad, place the seared salmon on top, and serve with the steamed asparagus on the side.