Seared Salmon Fillet with Steamed Asparagus and Lentil Mash

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 Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Mash

Pan-seared salmon served over a creamy garlic-infused lentil mash with tender steamed asparagus and a squeeze of bright, zesty lemon.

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NUTRITION

542kcal
Protein
61.1g
Fat
21.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

250g Wild Atlantic Salmon

100g Cooked Lentils

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Place the cooked lentils in a small saucepan with minced garlic and a splash of water over low heat.

  • 3

    Mash the lentils with a fork or potato masher until they reach a thick, creamy consistency.

  • 4

    Steam the asparagus spears over boiling water for 4-5 minutes until they are tender but still vibrant green.

  • 5

    Heat the 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 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until cooked through.

  • 8

    Spread the lentil mash on a plate, top with the salmon and asparagus, and drizzle with fresh lemon juice.

Seared Salmon Fillet with Steamed Asparagus and Lentil Mash

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 Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Mash

Pan-seared salmon served over a creamy garlic-infused lentil mash with tender steamed asparagus and a squeeze of bright, zesty lemon.

NUTRITION

542kcal
Protein
61.1g
Fat
21.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

250g Wild Atlantic Salmon

100g Cooked Lentils

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Place the cooked lentils in a small saucepan with minced garlic and a splash of water over low heat.

  • 3

    Mash the lentils with a fork or potato masher until they reach a thick, creamy consistency.

  • 4

    Steam the asparagus spears over boiling water for 4-5 minutes until they are tender but still vibrant green.

  • 5

    Heat the 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 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until cooked through.

  • 8

    Spread the lentil mash on a plate, top with the salmon and asparagus, and drizzle with fresh lemon juice.