Seared Salmon Filet with Steamed Asparagus and Lentil Salad

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

Seared Salmon Filet with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Lentil Salad

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

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NUTRITION

565kcal
Protein
63.3g
Fat
14.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Filet

1 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 tablespoon Red Onion, chopped

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Steam the asparagus over boiling water for 3 to 5 minutes until tender-crisp and bright green.

  • 2

    In a medium bowl, toss the cooked lentils with finely chopped red onion, fresh parsley, and half of the lemon juice.

  • 3

    Pat the salmon filet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat the avocado oil in a skillet over medium-high heat until shimmering but not smoking.

  • 5

    Place the salmon in the hot pan and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 6

    Flip the salmon carefully and cook for another 2 to 3 minutes until the center is just opaque and flakes easily.

  • 7

    Serve the seared salmon over the lentil salad with the steamed asparagus on the side, finishing the entire plate with the remaining squeeze of lemon juice.

Seared Salmon Filet with Steamed Asparagus and Lentil Salad

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

Seared Salmon Filet with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Lentil Salad

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

NUTRITION

565kcal
Protein
63.3g
Fat
14.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Filet

1 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 tablespoon Red Onion, chopped

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Steam the asparagus over boiling water for 3 to 5 minutes until tender-crisp and bright green.

  • 2

    In a medium bowl, toss the cooked lentils with finely chopped red onion, fresh parsley, and half of the lemon juice.

  • 3

    Pat the salmon filet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat the avocado oil in a skillet over medium-high heat until shimmering but not smoking.

  • 5

    Place the salmon in the hot pan and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 6

    Flip the salmon carefully and cook for another 2 to 3 minutes until the center is just opaque and flakes easily.

  • 7

    Serve the seared salmon over the lentil salad with the steamed asparagus on the side, finishing the entire plate with the remaining squeeze of lemon juice.