Name: Seared Salmon Fillet with Roasted Asparagus and Lentil Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Wild Atlantic Salmon; 0.75 cup Cooked Lentils; 1 cup Asparagus; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic

Seared Salmon Fillet with Roasted Asparagus and Lentil Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Lentil Salad

Pan-seared wild salmon served over a zesty lentil salad with oven-roasted asparagus, finished with a squeeze of bright lemon and fresh dill.

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NUTRITION

Protein

62.1g

Fat

20.2g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon

0.75 cup Cooked Lentils

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F.
2
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.
3
Roast the asparagus for 12 to 15 minutes until tender-crisp and slightly charred.
4
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
6
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.
7
In a medium bowl, toss the warm cooked lentils with lemon juice, lemon zest, minced garlic, and chopped fresh herbs like dill or parsley.
8
Spread the lentil salad on a plate, arrange the roasted asparagus alongside, and top with the seared salmon fillet.