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 oz Salmon Fillet; 1.25 cups Cooked Lentils; 1 cup Asparagus; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 1 clove Garlic

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 protein-rich lentils and tender asparagus, finished with a bright lemon-herb vinaigrette and a satisfyingly crisp skin.

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NUTRITION

Protein

71g

Fat

29.4g

Carbs

57.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1.25 cups Cooked Lentils

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 clove Garlic

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PREPARATION

1
Rinse the lentils and simmer in water or vegetable broth until tender, then drain and set aside.
2
Blanch the asparagus in boiling water for two minutes until bright green, then immediately shock in ice water to stop the cooking.
3
Whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl to create the vinaigrette.
4
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
5
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is perfectly crisp.
6
Flip the salmon and cook for an additional 2-3 minutes until the fish is flaky and cooked to your preference.
7
Toss the warm lentils and chilled asparagus with the lemon-herb vinaigrette.
8
Plate the lentil salad and top with the seared salmon fillet, garnishing with fresh herbs if desired.