Seared Salmon Fillet with Lentil and Asparagus Salad

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

Seared Salmon Fillet with Lentil and Asparagus Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil and Asparagus Salad

Pan-seared salmon served over a chilled salad of earthy lentils and blanched asparagus, finished with a bright and zesty lemon-dill vinaigrette.

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NUTRITION

665kcal
Protein
71.6g
Fat
21.7g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Salmon

1 cup Cooked Lentils

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the lentils until tender, then drain and set aside to cool.

  • 2

    Blanch the asparagus in boiling water for two minutes until bright green, then immediately plunge into ice water to stop the cooking.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp.

  • 5

    In a medium bowl, whisk together the lemon juice and fresh dill to create a simple dressing.

  • 6

    Toss the cooled lentils and blanched asparagus with the lemon-dill dressing.

  • 7

    Place the lentil salad on a plate and top with the seared salmon fillet.

Seared Salmon Fillet with Lentil and Asparagus Salad

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

Seared Salmon Fillet with Lentil and Asparagus Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil and Asparagus Salad

Pan-seared salmon served over a chilled salad of earthy lentils and blanched asparagus, finished with a bright and zesty lemon-dill vinaigrette.

NUTRITION

665kcal
Protein
71.6g
Fat
21.7g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Salmon

1 cup Cooked Lentils

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the lentils until tender, then drain and set aside to cool.

  • 2

    Blanch the asparagus in boiling water for two minutes until bright green, then immediately plunge into ice water to stop the cooking.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp.

  • 5

    In a medium bowl, whisk together the lemon juice and fresh dill to create a simple dressing.

  • 6

    Toss the cooled lentils and blanched asparagus with the lemon-dill dressing.

  • 7

    Place the lentil salad on a plate and top with the seared salmon fillet.