Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

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

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NUTRITION

495kcal
Protein
45.3g
Fat
23.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Lentils

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and 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 an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and vibrant green.

  • 6

    In a small bowl, toss the cooked lentils with the lemon juice and optional fresh herbs like parsley or dill.

  • 7

    Serve the seared salmon alongside the lentil salad and steamed asparagus.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

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

NUTRITION

495kcal
Protein
45.3g
Fat
23.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Lentils

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and 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 an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and vibrant green.

  • 6

    In a small bowl, toss the cooked lentils with the lemon juice and optional fresh herbs like parsley or dill.

  • 7

    Serve the seared salmon alongside the lentil salad and steamed asparagus.