Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

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

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

Pan-seared salmon served over a bed of hearty lentils and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

636kcal
Protein
67.3g
Fat
20.1g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1 cup Cooked Lentils

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp.

  • 6

    Toss the cooked lentils with lemon juice and a pinch of salt in a small bowl.

  • 7

    Plate the lentils and asparagus, then top with the seared salmon fillet.

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

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

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lentil Salad

Pan-seared salmon served over a bed of hearty lentils and tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

636kcal
Protein
67.3g
Fat
20.1g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1 cup Cooked Lentils

1 cup Steamed Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until tender-crisp.

  • 6

    Toss the cooked lentils with lemon juice and a pinch of salt in a small bowl.

  • 7

    Plate the lentils and asparagus, then top with the seared salmon fillet.