Name: Seared Salmon Fillet with Lentil and Asparagus Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Salmon Fillet; 1 cup cooked Lentils; 1 cup Asparagus spears; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Lentil and Asparagus Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil and Asparagus Salad

Pan-seared salmon served over a hearty bed of lentils and tender asparagus, finished with a bright lemon vinaigrette and a sprinkle of crisp sea salt.

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NUTRITION

Protein

67.2g

Fat

35g

Carbs

46.4g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1 cup cooked Lentils

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Rinse the lentils and simmer in water for about 20 minutes until tender but not mushy.
2
Trim the woody ends off the asparagus and steam or lightly sauté until bright green and tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
4
Heat olive oil in a non-stick skillet over medium-high heat.
5
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
6
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.
7
In a bowl, toss the cooked lentils and asparagus with lemon juice and a pinch of salt.
8
Serve the seared salmon on top of the lentil salad while warm.