Seared Salmon with Creamy Lentils and Steamed Asparagus

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

Seared Salmon with Creamy Lentils and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Lentils and Steamed Asparagus

Pan-seared salmon served over a bed of silky coconut-infused lentils and tender asparagus, finished with a squeeze of bright lemon.

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NUTRITION

603kcal
Protein
38.6g
Fat
39.6g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.4 cup Cooked Lentils

0.6 cup Asparagus

2 tbsp Full-Fat Coconut Milk

1 tbsp Avocado Oil

1.5 tbsp Minced Shallot

1 clove Minced Garlic

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PREPARATION

  • 1

    Pat the salmon dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat half of the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    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 desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket for 3-5 minutes until tender-crisp and vibrant green.

  • 5

    In a small saucepan, heat the remaining avocado oil over medium heat and sauté the minced shallot and garlic until fragrant and translucent.

  • 6

    Stir the cooked lentils and coconut milk into the aromatics, simmering for 2-3 minutes until the mixture is creamy and heated through.

  • 7

    Plate the creamy lentils as a base, top with the seared salmon fillet, and serve alongside the steamed asparagus with an optional squeeze of fresh lemon.

Seared Salmon with Creamy Lentils and Steamed Asparagus

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

Seared Salmon with Creamy Lentils and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Lentils and Steamed Asparagus

Pan-seared salmon served over a bed of silky coconut-infused lentils and tender asparagus, finished with a squeeze of bright lemon.

NUTRITION

603kcal
Protein
38.6g
Fat
39.6g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.4 cup Cooked Lentils

0.6 cup Asparagus

2 tbsp Full-Fat Coconut Milk

1 tbsp Avocado Oil

1.5 tbsp Minced Shallot

1 clove Minced Garlic

PREPARATION

  • 1

    Pat the salmon dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat half of the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    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 desired doneness.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket for 3-5 minutes until tender-crisp and vibrant green.

  • 5

    In a small saucepan, heat the remaining avocado oil over medium heat and sauté the minced shallot and garlic until fragrant and translucent.

  • 6

    Stir the cooked lentils and coconut milk into the aromatics, simmering for 2-3 minutes until the mixture is creamy and heated through.

  • 7

    Plate the creamy lentils as a base, top with the seared salmon fillet, and serve alongside the steamed asparagus with an optional squeeze of fresh lemon.