Seared Salmon with Roasted Asparagus and Lentil Salad

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

Seared Salmon with Roasted Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lentil Salad

Pan-seared wild salmon served over a zesty herb-tossed lentil salad and oven-roasted asparagus, finished with a squeeze of bright lemon and fresh dill.

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NUTRITION

487kcal
Protein
60.5g
Fat
15.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Lentils

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

Fresh dill, salt, and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, season the salmon fillet with salt, pepper, and a bit of dried dill.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until just opaque.

  • 7

    In a small bowl, combine the cooked lentils with lemon juice, minced garlic, and fresh dill, tossing well to coat.

  • 8

    Plate the lentil salad alongside the roasted asparagus and top with the seared salmon fillet.

Seared Salmon with Roasted Asparagus and Lentil Salad

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

Seared Salmon with Roasted Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lentil Salad

Pan-seared wild salmon served over a zesty herb-tossed lentil salad and oven-roasted asparagus, finished with a squeeze of bright lemon and fresh dill.

NUTRITION

487kcal
Protein
60.5g
Fat
15.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Lentils

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

Fresh dill, salt, and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, season the salmon fillet with salt, pepper, and a bit of dried dill.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until just opaque.

  • 7

    In a small bowl, combine the cooked lentils with lemon juice, minced garlic, and fresh dill, tossing well to coat.

  • 8

    Plate the lentil salad alongside the roasted asparagus and top with the seared salmon fillet.