Seared Salmon 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 with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Salad

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

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NUTRITION

614kcal
Protein
65.1g
Fat
19.5g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

7.8 ounces Wild Atlantic Salmon Fillet

1 cup Cooked Green Lentils

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse lentils and simmer in water for 20 minutes until tender then drain.

  • 2

    Trim the woody ends of the asparagus and steam over boiling water for 5 minutes until vibrant green.

  • 3

    Pat the salmon fillet dry and season with salt and pepper.

  • 4

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

  • 5

    Sear the salmon skin-side down for 4-5 minutes then flip and cook for another 2 minutes until flaky.

  • 6

    Whisk lemon juice with a pinch of dried herbs and toss with the warm lentils.

  • 7

    Plate the salmon alongside the steamed asparagus and the dressed lentil salad.

Seared Salmon 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 with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Salad

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

NUTRITION

614kcal
Protein
65.1g
Fat
19.5g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

7.8 ounces Wild Atlantic Salmon Fillet

1 cup Cooked Green Lentils

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse lentils and simmer in water for 20 minutes until tender then drain.

  • 2

    Trim the woody ends of the asparagus and steam over boiling water for 5 minutes until vibrant green.

  • 3

    Pat the salmon fillet dry and season with salt and pepper.

  • 4

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

  • 5

    Sear the salmon skin-side down for 4-5 minutes then flip and cook for another 2 minutes until flaky.

  • 6

    Whisk lemon juice with a pinch of dried herbs and toss with the warm lentils.

  • 7

    Plate the salmon alongside the steamed asparagus and the dressed lentil salad.