Baked Salmon with Garlic Asparagus and Lentil Mash

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

Baked Salmon with Garlic Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Garlic Asparagus and Lentil Mash

Oven-baked pink salmon fillets served over a garlic-infused lentil mash with a side of tender asparagus spears, finished with a squeeze of lemon and a hint of charred garlic.

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NUTRITION

658kcal
Protein
91.3g
Fat
18.1g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

14 ounces Pink Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus Spears

2 cloves Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the salmon fillets and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

  • 3

    Mince the garlic finely and sprinkle it evenly over both the salmon and the asparagus, then season with a pinch of sea salt and black pepper.

  • 4

    Bake in the center of the oven for 12 to 15 minutes or until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon is roasting, place the pre-cooked lentils in a small saucepan over medium-low heat with a splash of water.

  • 6

    Use a fork or potato masher to crush the lentils into a thick mash, stirring in the lemon juice for brightness once heated through.

  • 7

    Spread the warm lentil mash onto a plate, top with the baked salmon fillets, and serve the garlic-roasted asparagus on the side.

Baked Salmon with Garlic Asparagus and Lentil Mash

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

Baked Salmon with Garlic Asparagus and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Garlic Asparagus and Lentil Mash

Oven-baked pink salmon fillets served over a garlic-infused lentil mash with a side of tender asparagus spears, finished with a squeeze of lemon and a hint of charred garlic.

NUTRITION

658kcal
Protein
91.3g
Fat
18.1g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

14 ounces Pink Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus Spears

2 cloves Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the salmon fillets and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

  • 3

    Mince the garlic finely and sprinkle it evenly over both the salmon and the asparagus, then season with a pinch of sea salt and black pepper.

  • 4

    Bake in the center of the oven for 12 to 15 minutes or until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon is roasting, place the pre-cooked lentils in a small saucepan over medium-low heat with a splash of water.

  • 6

    Use a fork or potato masher to crush the lentils into a thick mash, stirring in the lemon juice for brightness once heated through.

  • 7

    Spread the warm lentil mash onto a plate, top with the baked salmon fillets, and serve the garlic-roasted asparagus on the side.