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 lentil salad with steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

629kcal
Protein
54.5g
Fat
33.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel 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 until shimmering.

  • 3

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

  • 4

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-4 minutes until tender-crisp.

  • 6

    In a small bowl, toss the cooked lentils with lemon juice and chopped fresh parsley.

  • 7

    Serve the seared salmon atop the lentil salad 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 lentil salad with steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

629kcal
Protein
54.5g
Fat
33.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

0.5 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel 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 until shimmering.

  • 3

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

  • 4

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-4 minutes until tender-crisp.

  • 6

    In a small bowl, toss the cooked lentils with lemon juice and chopped fresh parsley.

  • 7

    Serve the seared salmon atop the lentil salad with the steamed asparagus on the side.