Seared Salmon with Lentil Salad and Steamed Asparagus

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

Seared Salmon with Lentil Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Salad and Steamed Asparagus

Pan-seared salmon served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of lemon for a bright, citrusy zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

640kcal
Protein
61.4g
Fat
28.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon

3/4 cup Cooked Lentils

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

Fresh parsley and sea salt to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the salmon fillet with sea salt, black pepper, and a pinch of dried herbs.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    In a mixing bowl, toss the cooked lentils with the remaining olive oil, fresh lemon juice, and chopped parsley.

  • 7

    Arrange the lentil salad on a plate, top with the seared salmon fillet, and serve the steamed asparagus alongside.

Seared Salmon with Lentil Salad and Steamed Asparagus

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

Seared Salmon with Lentil Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lentil Salad and Steamed Asparagus

Pan-seared salmon served over a zesty chilled lentil salad with tender steamed asparagus, finished with a squeeze of lemon for a bright, citrusy zing.

NUTRITION

640kcal
Protein
61.4g
Fat
28.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon

3/4 cup Cooked Lentils

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

Fresh parsley and sea salt to taste

PREPARATION

  • 1

    Season the salmon fillet with sea salt, black pepper, and a pinch of dried herbs.

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    In a mixing bowl, toss the cooked lentils with the remaining olive oil, fresh lemon juice, and chopped parsley.

  • 7

    Arrange the lentil salad on a plate, top with the seared salmon fillet, and serve the steamed asparagus alongside.