Seared Salmon with Lentil Salad and Steamed Asparagus

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

Seared Salmon with Lentil Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Salad and Steamed Asparagus

A pan-seared salmon fillet served over a zesty lentil salad with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

605kcal
Protein
66.9g
Fat
21.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon Fillet

0.75 cup Cooked Lentils

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees.

  • 5

    Steam the asparagus in a steamer basket over boiling water for 3-5 minutes until bright green and tender-crisp.

  • 6

    Toss the cooked lentils with lemon juice and chopped fresh herbs if desired.

  • 7

    Plate the lentil salad and arrange the salmon and asparagus on top for a clean, protein-packed meal.

Seared Salmon with Lentil Salad and Steamed Asparagus

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

Seared Salmon with Lentil Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Salad and Steamed Asparagus

A pan-seared salmon fillet served over a zesty lentil salad with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

605kcal
Protein
66.9g
Fat
21.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon Fillet

0.75 cup Cooked Lentils

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees.

  • 5

    Steam the asparagus in a steamer basket over boiling water for 3-5 minutes until bright green and tender-crisp.

  • 6

    Toss the cooked lentils with lemon juice and chopped fresh herbs if desired.

  • 7

    Plate the lentil salad and arrange the salmon and asparagus on top for a clean, protein-packed meal.