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.

Seared Salmon Fillet with Lentil and Asparagus Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil and Asparagus Salad

Pan-seared salmon served over a hearty bed of earthy lentils and tender asparagus, finished with a bright lemon-herb vinaigrette for a zesty pop of flavor.

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NUTRITION

720kcal
Protein
76.2g
Fat
22g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1.25 cups Cooked Lentils

1 cup Asparagus, chopped

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam or blanch the chopped asparagus for 3 minutes until tender-crisp, then drain.

  • 5

    In a medium bowl, toss the cooked lentils and asparagus with the lemon juice and a sprinkle of fresh herbs like parsley or dill.

  • 6

    Place the lentil and asparagus salad on a plate and top with the seared salmon fillet.

  • 7

    Serve immediately while the salmon is warm and the salad is bright.

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.

Seared Salmon Fillet with Lentil and Asparagus Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil and Asparagus Salad

Pan-seared salmon served over a hearty bed of earthy lentils and tender asparagus, finished with a bright lemon-herb vinaigrette for a zesty pop of flavor.

NUTRITION

720kcal
Protein
76.2g
Fat
22g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1.25 cups Cooked Lentils

1 cup Asparagus, chopped

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.

  • 4

    While the salmon cooks, steam or blanch the chopped asparagus for 3 minutes until tender-crisp, then drain.

  • 5

    In a medium bowl, toss the cooked lentils and asparagus with the lemon juice and a sprinkle of fresh herbs like parsley or dill.

  • 6

    Place the lentil and asparagus salad on a plate and top with the seared salmon fillet.

  • 7

    Serve immediately while the salmon is warm and the salad is bright.