Seared Salmon 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 with Steamed Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Mash

Pan-seared sockeye salmon served over a creamy red lentil mash with tender steamed asparagus and a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

432kcal
Protein
51.5g
Fat
13.6g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

0.5 cup Cooked Red Lentils

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils and boil in water until soft, then drain and mash with minced garlic until creamy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water until vibrant green and tender-crisp.

  • 3

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

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    Plate the lentil mash, top with the seared salmon and asparagus, and finish with a squeeze of fresh lemon juice.

Seared Salmon 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 with Steamed Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lentil Mash

Pan-seared sockeye salmon served over a creamy red lentil mash with tender steamed asparagus and a squeeze of zesty lemon.

NUTRITION

432kcal
Protein
51.5g
Fat
13.6g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

0.5 cup Cooked Red Lentils

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the red lentils and boil in water until soft, then drain and mash with minced garlic until creamy.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water until vibrant green and tender-crisp.

  • 3

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

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    Plate the lentil mash, top with the seared salmon and asparagus, and finish with a squeeze of fresh lemon juice.