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 ounces Salmon Fillet; 1/2 cup Cooked Brown Lentils; 1 cup Fresh Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Sea salt and black pepper to taste

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 lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

46g

Fat

23.1g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Cooked Brown Lentils

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the trimmed asparagus with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender.
3
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the skin is crispy and the fish is cooked through.
6
Warm the cooked lentils in a small saucepan and stir in the lemon juice and a pinch of salt.
7
Plate the warm lentils first, top with the roasted asparagus and the seared salmon fillet.