Name: Seared Salmon Fillet with Roasted Asparagus and Lentil Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Sockeye Salmon Fillet; 1 cup Cooked Brown Lentils; 1 cup Fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil

Seared Salmon Fillet with Roasted Asparagus and Lentil Salad

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 Roasted Asparagus and Lentil Salad

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

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NUTRITION

Protein

57g

Fat

13.1g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon Fillet

1 cup Cooked Brown Lentils

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of sea salt.
3
Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender and slightly charred.
4
While the asparagus roasts, combine the cooked lentils in a small bowl with fresh herbs and a splash of lemon juice.
5
Season the salmon fillet with salt and pepper on both sides.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
8
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
9
Serve the salmon over the lentil salad with the roasted asparagus on the side, finishing with a fresh squeeze of lemon.