Name: Seared Salmon with Creamy Lentil and Asparagus Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Salmon Fillet; 1/2 cup Cooked Lentils; 1 cup Asparagus spears; 1.5 tablespoons Olive Oil; 2 tablespoons Nonfat Greek Yogurt; 1 clove Garlic, minced; 1 tablespoon Lemon Juice

Seared Salmon with Creamy Lentil and Asparagus Medley

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Lentil and Asparagus Medley

Pan-seared salmon served over a bed of protein-rich lentils and tender asparagus, finished with a bright lemon-yogurt sauce for a velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.8g

Fat

36.8g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1/2 cup Cooked Lentils

1 cup Asparagus spears

1.5 tablespoons Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 clove Garlic, minced

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
2
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
4
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is cooked through and flakes easily.
5
While the salmon finishes, heat the remaining half tablespoon of olive oil in a separate skillet and sauté the asparagus and minced garlic for about 3 minutes.
6
Stir the cooked lentils into the asparagus pan and toss for 2 minutes until the mixture is heated through.
7
Remove the lentil pan from the heat and fold in the Greek yogurt and lemon juice until the medley is creamy.
8
Plate the creamy lentil and asparagus mixture and top with the seared salmon fillet.