Name: Seared Salmon Fillet with Roasted Asparagus and Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 1/2 cup Cooked Lentils; 1 cup Asparagus spears; 1 tsp Olive Oil; 1 tbsp Lemon Juice

Seared Salmon Fillet with Roasted Asparagus and Lentils

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 Lentils

Pan-seared salmon served over a bed of earthy lentils and oven-roasted asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

45.7g

Fat

15.9g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Cooked Lentils

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp 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 with half of the olive oil and a pinch of salt.
3
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.
4
While the asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.
6
Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3 minutes until just opaque.
7
Warm the pre-cooked lentils in a small saucepan over low heat or in the microwave for 60 seconds.
8
Place the warm lentils on a plate, top with the roasted asparagus and the seared salmon.
9
Drizzle the entire dish with fresh lemon juice before serving.