Seared Salmon Fillet 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 Fillet with Lentil Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

Pan-seared salmon served over a zesty herb-tossed lentil salad with tender steamed asparagus, featuring a perfectly golden crispy skin.

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NUTRITION

1,073kcal
Protein
92.2g
Fat
47.7g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

11 ounces Salmon Fillet

1.5 cups Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water until tender-crisp.

  • 6

    In a medium bowl, whisk together lemon juice, Dijon mustard, and chopped parsley.

  • 7

    Toss the cooked lentils with the dressing until well coated.

  • 8

    Plate the lentil salad, top with the seared salmon, and serve with the steamed asparagus on the side.

Seared Salmon Fillet 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 Fillet with Lentil Salad and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Lentil Salad and Steamed Asparagus

Pan-seared salmon served over a zesty herb-tossed lentil salad with tender steamed asparagus, featuring a perfectly golden crispy skin.

NUTRITION

1,073kcal
Protein
92.2g
Fat
47.7g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

11 ounces Salmon Fillet

1.5 cups Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until desired doneness is reached.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water until tender-crisp.

  • 6

    In a medium bowl, whisk together lemon juice, Dijon mustard, and chopped parsley.

  • 7

    Toss the cooked lentils with the dressing until well coated.

  • 8

    Plate the lentil salad, top with the seared salmon, and serve with the steamed asparagus on the side.