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

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

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NUTRITION

640kcal
Protein
70.2g
Fat
22.7g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Salmon Fillet

0.75 cup Cooked Lentils

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Parsley, chopped

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches your desired doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.

  • 6

    In a small bowl, whisk together the lemon juice, Dijon mustard, and chopped parsley.

  • 7

    Toss the cooked lentils with the lemon-mustard dressing until well coated.

  • 8

    Serve the seared salmon over the lentil salad with the steamed asparagus on the side.

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

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

NUTRITION

640kcal
Protein
70.2g
Fat
22.7g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Salmon Fillet

0.75 cup Cooked Lentils

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Parsley, chopped

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 3

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

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches your desired doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.

  • 6

    In a small bowl, whisk together the lemon juice, Dijon mustard, and chopped parsley.

  • 7

    Toss the cooked lentils with the lemon-mustard dressing until well coated.

  • 8

    Serve the seared salmon over the lentil salad with the steamed asparagus on the side.