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: 8 ounces Salmon Fillet; 0.6 cup Cooked Lentils; 1 cup Asparagus; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic

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 fillet served over a bed of earthy lentils and roasted asparagus, finished with a squeeze of bright lemon and a hint of toasted garlic.

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NUTRITION

Protein

59g

Fat

19.6g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

0.6 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and the minced garlic.
3
Spread the asparagus on the baking sheet and roast for 12 minutes until tender and slightly browned.
4
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is crispy.
7
Flip the salmon carefully and cook for an additional 3 minutes until the fish is cooked through but still moist.
8
Warm the pre-cooked lentils in a small saucepan over low heat for 2 minutes.
9
Plate the lentils first, layer the roasted asparagus on top, and finish with the seared salmon and a fresh squeeze of lemon juice.